This Week's Tasting: March 20, 2017

Every week at Dairymaids we select six cheeses to include in our free cheese tasting. Whenever we are open, we are tasting cheese. We stock over 150 cheeses, so if these 6 don’t please you, we will find you the cheeses that do.

This week's cheese are:

Devil's Gulch is the winter seasonal cheese from the Cowgirl Creamery in California. Made with organic Jersey cow's milk, the double cream brie is dusted with sweet and spicy red pepper flakes .

Pecora Nocciola translates to "nutty ewe." Inspired by Italian pecorinos, this semi-firm cheese is made by the Landmark Creamery in Wisconsin with sheep's milk sourced from nearby dairies.

Adelegger is made with raw, organic, cow's milk from seven different farmers in the Bavarian Alps region of Germany.  Cheese maker Evelyn Wild repeatedly washes the rind with herb infused white wine.  Adelegger is aged 14-18 months and has flavors of pineapple, peanuts, and brown butter.  

Young Chrissy Omo of CKC Farms created Baby Caprino to emulate the soft-ripened goat's cheeses she had in Italy. Made with the goat's milk from her own farm in Blanco, Texas, this cheese is delicate with a flavorful kick.

On their sustainable farm in Georgia, the folks at Sweet Grass Dairy pasture feed their Jersey cows to get the milk which makes Thomasville Tomme.  A semi-soft, raw milk cheese, it has a smooth, buttery texture and a mild, even flavor. 

The Rogue cheesemakers are blue experts. Echo Mountain is their blended milk blue. It is made with a mix of cow's milk, which provides the rich, creamy texture, and goat's milk. which provides a bright, goaty tangy. The result is uniquely delicious.

Our wine of the week is Les Hérétiques from Chateau de Oupia in France - a friendly, easy-drinking wine. Made with Carignan grapes, it has notes of dark fruits with hints of earth and spice.

Our pairing this week is Chorizo Rioja Salami from Olympia Provisions in Portland, Oregon.