• Home
  • This Week's Tasting: September 26, 2017

This Week's Tasting: September 26, 2017

this week's plate 

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.

June's Joy is made at the Pure Luck Farm & Dairy in Dripping Springs, Texas from Pure Luck's signature fresh, goat chevre. The chevre is blended with Texas honey, black pepper, and thyme, creating a well-balanced sweetness. June's Joy is perfect with fresh fruit and crackers.

Kunik, from the Nettle Meadow Dairy in New York, is a unique and indulgent triple crème cheese made from a blend of goat's milk and Jersey cow cream. The goat's milk gives this brie its piquant flavor while the Jersey cream creates a rich mouthfeel.

Eric and Karen make excellent handmade cheeses at Revelation Artisan Cheese in Meridian, Texas. They source the milk from their cheeses from a Jersey dairy in nearby Freedom. They like to make Spanish-style cheeses, such as Manos de Dios. A natural-rinded tomme, Manos de Dios is tangy and smooth with an exterior rub of pimenton.

Pantaleo is a rare goat cheese from the island of Sardegna off the coast of Italy. The milk for the cheese comes from the Capra Sarda goat, a native breed. Aged for at least 100 days, Pantaleo has notes of black pepper, flowers, and pistachio - a light, lovely cheese.

Bleu Mont is a Wisconsin cheddar made using the traditional English method of wrapping in cloth at the Bleu Mont Dairy. After aging over a year in Bleu Mont's cave, the cheddar develops a crystalline "crunch" and deep, complex flavors. One man, Willi Lehner, makes the cheese. He comes from a family of Swiss cheesemakers and studied cheesemaking in Switzerland.

The innovative guys at the Rogue Creamery in Oregon make the award-winning Rogue River Blue. One batch of the cheese is made every year and aged for no less than twelve months before it is released around September. It is wrapped in grape leaves from the nearby Carpenter Hill Vineyards that have been soaked with Clear Creek Pear Brandy. The leaves keep the cheese moist and creamy, while imparting a flavor both sweet and woodsy. 

Our wine of the week is a Barbera from Casteggio in Lombardy, Italy. This red is light, bright, and juicy with notes of black and red cherry. We taste wine from 10am to 2pm on Saturdays.

Our pairing of the week is Kream Mustard from Brownwood Farms in Ohio.

Comments (0)


Add a Comment





Allowed tags: <b><i><br>Add a new comment: