Dairymaid Diary

This Week's Tasting: October 11, 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 Sheep Gouda is made by one of our favorite Texas cheesemakers - the team at Veldhuizen Cheese in Dublin. They use unpasteurized milk from their own herd of sheep to make the cheese. In the gouda-style, the curds are washed before pressing for a clean, sweet flavor. It’s rich, nutty profile is reminiscent of Basque-styles.  

Other cheeses on our tasting plate this week: 

Kunik, a mixed-milk Brie made from a blend of goat and cow's milk from the Nettle Meadow Dairy in New York.

Prairie Breeze, a cheddar made with Alpine cheese cultures from the Milton Creamery in Iowa.

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

Lincolnshire Poacher, a blend of a classic, English cheddar and an Alpine-style from Lincolnshire Poacher Cheese in the United Kingdom.

Bleu d'Auvergne, a rich, creamy blue from affineur Herve Mons in France.

Our wine of the week is Langhe Arneis from Elvio Tintero in Piedmont, Italy. We taste wine from 10am to 1pm on Saturdays.

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



This Week's Tasting: October 4, 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! 

June's Joy is a fresh goat's milk cheese from the Pure Luck Dairy in Dripping Springs, Texas. Located just west of Austin, cheesemaker Amelia Sweethardt lavishes attention on her herd of Alpine and Nubian goats. She makes June's Joy by hand, mixing her signature fresh chevre with Texas honey, black pepper and thyme. The result is a spreadable, well-balanced cheese which goes great on a piece of toast - or just on a spoon!

Other cheeses on our tasting plate this week: 

Mt. Tam, a triple-cream Brie from the Cowgirl Creamery in California.

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

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

Bandaged Bismark, a raw sheep's milk cheddar-style made by Grafton Village in Vermont and aged at the Crown Finish Caves in New York.

Oregonzola, a cow's milk gorgonzola-style from the Rogue Creamery in Oregon.

Our wine of the week is And Why am I Mr. Pink? a Rosé from Mattawa, Washington. We taste wine from 10am to 1pm on Saturdays.

We're also sampling Cajeta from Blue Heron Farm in Field Store, Texas.



This Week's Tasting: September 27, 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 big guy is Vermont Herdsman from the Parish Hill Creamery in Vermont. He's a raw milk cheese with a natural rind, made only while the cows at a pasture. Aged for a full year, Herdsman has notes of pineapple and hazelnut. The paste is firm, but not dry with a slight, granular crunch and a fruity aroma. Pair him with some apricot jam and a farmhouse ale!

Other cheeses on our tasting plate this week: 

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

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

Teahive, an Irish-style cheddar rubbed in black tea leaves and Bergamot oil from Beehive Cheese in Utah.

Gubbeen, a washed-rind style from Gubbeen House in Ireland.

Fior D'Arancio, a blue cheese washed in a dessert wine and topped with candied orange peels from Moro Formaggi in Italy. 

Our wine of the week is Olema, a Rosé from Cotes de Provence in France. We taste wine from 10am to 1pm on Saturdays.

We're also sampling Apricot Jam from American Spoon in Michigan.



This Week's Tasting: September 20, 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! 

Oveja Añejo is an aged sheep's milk cheese from Quesos Los Cameros in the La Rioja region of Spain. Made from the milk of one specially chosen herd, Oveja ages for 12 months. The cheesemaker rubs the wheels in olive oil to develop its lovely, natural rind. It's packed with large protein crystals and has intense savory and nutty notes. It's everything we love about Manchego, but even better! 

Other cheeses on our tasting plate this week: 

Green Hill, a Camembert-style Brie from the Sweet Grass Dairy in Georgia.

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

Montgomery's Cheddar, a classic, English cheddar from Manor Farm in the United Kingdom.

Alpha Tolman, an Alpine-style cheese made with raw cow's milk from the Cellars at Jasper Hill in Vermont. 

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

Our wine of the week is Oro de Castilla, a Verdejo from Bodega Hermandos del Villar in Spain. 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: September 13, 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! 

Smokey Blue is an American original from the Rogue Creamery in Oregon. This rindless, cow's milk blue cheese is cold-smoked over Oregon hazelnut shells. The smoking process imparts notes of candied bacon which blend with the rich, creaminess of Smokey's paste.

Other cheeses on our tasting plate this week: 

Harbison, a Vacherin-style brie, aged in spruce bark from the Cellars at Jasper Hill in Vermont.

Alva, a young goat's milk cheese with a natural rind from Fraga, in Portugal.

Carmody, a semi-firm cow's milk cheese from the Bellwether Farms in California.

Menonina with Jalapeño, a Chihuahua-style cheese flavored with fresh jalapeños from the Mozzarella Company in Dallas, Texas.

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

Our wine of the week is a Rosé of Pinot Noir from Sokol Blosser Vineyards in Oregon. We taste wine from 10am to 1pm on Saturdays.

We will also be sampling Strawberry Balsamic Jam made by Garden Dreams in Houston.

 



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