Dairymaid Diary

This Week's Tasting: June 21, 2019

 

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! 

This week's featured cheese is Silver Lining, a goat's milk cheese from the Pure Luck Dairy in Dripping Springs, Texas. This ash-pressed cheese has tangy notes with a delicious hint of saltiness. Enjoy it with a light bodied white wine at your next picnic!

Other cheeses on our tasting plate this week: 

Mt. Tam, the signature triple-creme Brie-style cheese from the Cowgirl Creamery in California.

Tarentaise, a raw cow's milk cheese made in the Alpine-style from the Spring Brook Farms in Vermont.

Thomasville Tomme, a raw cow's milk Tomme-style from the Sweet Grass Dairy in Georgia.

Pepato, a raw, aged sheep's milk cheese flavored with peppercorns from the Bellwether Farms in California.

Dunbarton Blue, a cheddar made in the English style then pierced with blue mold from Roelli Cheese in Wisconsin.

Our wine of the week is the 2018 Rosé from the Teutonic Wine Company in Portland, Oregon. We taste wine from 10am to 2pm on Saturdays.

We will also be sampling with American Spoon's Damson Plum Preserves made in Michigan.

 



This Week's Tasting: June 14, 2019

 

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! 

This week's featured cheese is Triple Barrel Cheddar by the Veldhuizen Family Farm in Dublin, Texas. This raw cow's milk cheddar is aged three years, forming a texture rich in crystals that goes well with its sharp taste. Paired with bold, dark beers and whiskey, this cheese will make the perfect Father's Day cheese. We have a limited supply, so grab a piece while you can!

Other cheeses on our tasting plate this week: 

Silver Linings, a fresh, ash-ripened cheese from the Pure Luck Dairy in Dripping Springs, Texas.

Kirkham's Lancashire, a raw cow's milk cheese by Graham Kirkham in the UK. 

Bethmale Chèvre, a goat's milk cheese from the Mons affineurs in France.

Alpha Tolman, an alpine-style raw cow's milk cheese from The Cellars at Jasper Hill in Vermont.

Caveman Blue, a cave-aged blue made with cow's milk at Rouge Creamery in Vermont.

Our wine of the week is Aupa Pipeño from Vina Maitia in Maule Valley, Chile. We taste wine from 10am to 2pm on Saturdays.

We will also be sampling with Garden Dreams Houston's Strawberry Balsamic Preserves made here in Houston.

 



This Week's Tasting: June 7, 2019

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! 

This week's featured cheese is Ovalie Cendrée, a goat's milk cheese from cheese affineur Hervé Mons in France. This bloomy-rinded cheese starts at a co-op in the Poitou-Charentes before being sent to Mons in Lyon, where it develops it's dense, piquant flavor as it ages. The cheese's name, Cendrée, translates to ash, as it is lightly coated with vegetable ash in the French tradition.

Other cheeses on our tasting plate this week: 

Manos de Dios, a Spanish-style, raw cow's milk cheese from Revelation Artisan Cheese in Meridian, Texas.

Smoked Marieke Gouda, a raw cow's milk gouda made in Wisconsin at Holland's Family Cheese.

Bandaged Bismark, a raw sheep's milk cheese made by Grafton Village in Vermont and aged in the Crown Finish caves in Brooklyn.

Kirkham's Lancashire, a raw cow's milk cheese made by Graham Kirkham in the United Kingdom.

Echo Mountain, a cheese made from a mix of cow and goat milk from Rouge Creamery in Oregon.

Our wine of the week is Albariño from McPherson Cellars in Lubbock, Texas. We taste wine from 10am to 2pm on Saturdays.

We will also be sampling with American Spoon's Rhubarb Marmalade from Michigan.

 



This Week's Tasting: June 1, 2019

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! 

The base of Shropshire is Colston Bassett's Stilton recipe, a traditional cow's milk blue from the United Kingdom. Annatto is added to this version, giving the cheese a bright, orange color. While the annatto adds little flavoring it does soften the curds slightly, giving Shropshire a creamier texture than its counterpart. The resulting cheese is earthy and savory with a dense, yet creamy texture.

Other cheeses on our tasting plate this week: 

Latte Da Caerphilly, an aged goat's milk cheese from the Latte Da Dairy in Flower Mound, Texas.

Los Cameros, an aged cheese made with sheep's, goat's and cow's milk from Queso Los Cameros in Spain.

Landaff, a raw cow's milk cheese made in the traditional Caerphilly style from the Landaff Creamery in New Hampshire.

Pleasant Ridge Reserve, a raw cow's milk cheese made in the Alpine style from Uplands Cheese in Wisconsin.

Our wine of the week is Prisma Rosé from Casablanca Valley in Chile. We taste wine from 10am to 2pm on Saturdays.

We will also be sampling with American Spoon's Red Raspberry Butter from American Spoon in Michigan.

 



This Week's Tasting: May 24, 2019

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! 

Red Butte Hatch Chili is a flavored, Irish-style cheddar from the Beehive Cheese Company in Utah. The paste of the cheese has a buttery, full-bodied texture and citrus-like fruity notes. Added hatch chile and a spice rub around the rind give this cheese a kick on the finish and a great presentation.

Other cheeses on our tasting plate this week: 

Fresh Chevre, a fresh, goat's milk cheese from the Pure Luck Dairy in Dripping Springs, Texas.

Cabra al golfio, a semi-firm goat's milk cheese made in the Canary Islands off the coast of Spain.

St. David's Raclette, a raw cow's milk cheese from Eagle Mountain Cheese in Lipan, Texas, that is perfect for melting.

Sapore del Piave, a cow's milk cheese from the Veneto region of Italy that is aged at least 15 months.

Chiriboga Blue, a Bavarian-style blue made with cow's milk at Käserei Obere Mühle in Germany.

Our wine of the week is Llano Estacado's Signature Rosé from Lubbock, TexasWe taste wine from 10am to 2pm on Saturdays.

We will also be sampling with American Spoon's Cucumber Pickle Relish.

 



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