Dairymaid Diary

This Week's Tasting: November 19, 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! 

Every year for Thanksgiving we pick a selection of our favorite cheeses! From now until Wednesday, November 26 we'll be tasting the cheeses in our Thanksgiving Bag. 

 

The cheeses in this year's bag are: 

Trillium, a triple-cream Brie from the Tulip Tree Creamery in Indiana.

June's Joy, a fresh, whipped goat's milk cheese with honey, black pepper and thyme from the Pure Luck Dairy in Dripping Springs, Texas.

Petit Agour, a semi-firm sheep's milk cheese with a natural rind from Fromagerie Agour in France.

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

Buttermilk Blue, a rindless blue cheese made with raw cow's milk from Roth Kase in Wisconsin.

LEARN MORE ABOUT THE THANKSGIVING BAG HERE AND COME BY THE SHOP TO TASTE! WE'LL ALSO BE SAMPLING RUSH CREEK RESERVE AND STRAWBERRY BALSAMIC PRESERVES



This Week's Tasting: November 15, 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! 

Landaff is a raw cow's milk cheese made at the Landaff Creamery in New Hampshire and aged in the Cellars at Jasper Hill in Vermont. Based on a traditional Caerphilly recipe, the cheese is subtle and buttery with bright, lemony flavors. 

Other cheeses on our tasting plate this week: 

Kunik, a soft-ripened goat and sheep's milk Brie from the Nettle Meadow Dairy in New York.

St. David's Raclette, a raw cow's milk, semi-firm cheese from the Eagle Mountain Dairy in Lipan, Texas.

Coolea, a cow's milk gouda aged for two years from the Coolea Farmhouse in Ireland.

Gold Hill, a firm goat's milk cheese with a lightly washed rind from Haystack Mountain in Colorado.

Pt. Reyes Blue, an original, rindless blue from Pt. Reyes Cheese in California.

Our wine of the week is a Riesling from Villa Wolf in Germany. We taste wine from 10am to 1pm on Saturdays.

We're also sampling Damson Plum Preserve from American Spoon in Michigan.



This Week's Tasting: November 8, 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! 

Bay Blue is a rustic style, farmstead blue cheese reminiscent of Stilton. Aged for at least 90 days by the Point Reyes cheesemakers in California, it tastes of earth, mushrooms and sweet cream with a salted caramel finish. Bay Blue has a natural rind and a lovely, fudgy texture.

Other cheeses on our tasting plate this week: 

Bloomsdale, a Valencay-style goat's milk cheese from the Baetje Farms in Missouri.

Red Hawk, a triple-cream cheese with a washed rind from the Cowgirl Creamery in California.

Sheep Gouda, a raw sheep's milk gouda-style from the Veldhuizen Family Farm in Dublin, Texas.

Barricato al Pepe, an aged cow's milk cheese rubbed in black pepper and aged in wine barrels from Moro Formaggi in Italy.

Ogleshield, a Raclette-style cheese from the Manor Farm in the United Kingdom.

Our wine of the week is Euli from Cantine Valpane in Italy. We taste wine from 10am to 1pm on Saturdays.

We're also sampling Membrillo from Spain.



This Week's Tasting: November 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! 

This Cheshire-style, made by the Appleby Family since 1952, is the last raw milk cheese of its kind in England. Appleby's Cheshire is made from the milk of the family's own herd of cows and clothbound before aging around 4 to 6 months. It develops a balance of rich, mineral flavors, a juicy acidity and a crumbly texture.

Other cheeses on our tasting plate this week: 

Silver Lining, a fresh, goat's milk cheese dusted in ash from the Pure Luck Dairy in Dripping Springs, Texas.

Harbison, a Vacherin-style wrapped in Spruce bark from the Cellars at Jasper Hill in Vermont.

Cabriolait, a raw, goat's milk cheese made in the Alpine-style in Belgium. 

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

Little Boy Blue, a rindless, sheep's milk blue from Hook's Cheese in Wisconsin.

Our wine of the week is Euli from Cantine Valpane in Italy. We taste wine from 10am to 1pm on Saturdays.

We're also sampling Blueberry Lime Preserves from American Spoon in Michigan.



This Week's Tasting: October 25, 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! 

Invierno is a raw blended milk cheese from Vermont Shepherd. Made from a combination of cow's and sheep's milk, the cheese has rustic, natural rind with an almost stone-like appearance. Its paste is buttery and subtly sharp with nutty, toffee notes. This version, their winter seasonal, is aged for two years and is slightly crystalline. Vermont Shepherd is one of the oldest sheep dairies in the United States.

Other cheeses on our tasting plate this week: 

Baby Caprino, a young, ash-ripened goat's milk cheese with a bloomy rind from CKC Farms in Blanco, Texas.

Pantaleo, an aged goat's milk cheese from Latteria Sociale Santadi in Italy.

Oma, a washed-rind style made with cow's milk from the Von Trapp Creamery in Vermont.

Red Butte Hatch Chili, an Irish-style cheddar flavored with hatch chili and rubbed in spices from Beehive Cheese in Utah.

Rogue River Blue, a seasonal blue cheese wrapped in grape leaves soaked in a pear brandy from the Rogue Creamery in Oregon.

Our wine of the week is Aupa Pipeño from Vina Maitia in Chile. We taste wine from 10am to 1pm on Saturdays.

We're also sampling a Fig Conserve from American Spoon in Michigan.

Latteria Sociale Santadi



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