Dairymaid Diary

This Week's Tasting: February 12, 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!

Ubriaco Pinot Rosé, made by Moro Formaggi in Italy, is the perfect Valentine's Day cheese! "Ubriaco" refers to cheeses soaked or washed in wine and beer during the aging process. This Ubriaco is made with cow’s milk and soaked in La Jara Pinot Rosé, a dry, sparkling Rosé. The wine-washing gives the cheese a light, fruity aroma and imparts flavors of the wine. The paste has lovely crystallization and the top of the cheese is dusted in dried rose petals. It's almost too pretty to eat!

Also on our tasting plate this week:

Chocolate Capri, a fresh chevre flavored with chocolate from the Westfield Farm in Massachusetts.

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

Granbury Gold, a raw cow's milk semi-firm cheese made by the Eagle Mountain Dairy in Lipan, Texas.

Lincolnshire Poacher, an aged, raw cow's milk cheese from the United Kingdom.

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

 Our wine of the week is Cherub, a Rosé from Montes in Chile. We taste wine from 10am to 2pm on Saturdays.

We're also sampling Cajeta from Blue Heron Farms in Texas.



This Week's Tasting: February 5, 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!

Manos de Dios, made by Eric and Karen at Revelations Artisan Cheese in Meridian, Texas, is a raw cow's milk cheese made in the Spanish-style. Its natural rind is rubbed with pimenton, while the semi-firm paste is bright, tangy and smooth.

Also on our tasting plate this week:

Kunik, a goat's and cow's milk Brie from the Nettle Meadow Dairy in New York.

Lincolnshire Poacher, a raw cow's milk cheese from Lincolnshire in the United Kingdom.

Hermit, a natural-rinded Tomme made with raw cow's milk and washed in beer from the Parish Hill Creamery in Vermont.

Flory's Truckle, an English-style cheddar from the Milton Creamery in Iowa.

Echo Mountain, a goat and cow's milk blue from the Rogue Creamery in Oregon.

 Our wine of the week is Atlantis from Maetierra in Spain. We taste wine from 10am to 2pm on Saturdays.

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



This Week's Tasting: January 29, 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!

Marinated Sheep and Goat Cheese, from the Meredith Dairy in Australia, is a fresh cheese marinated in olive oil. Garlic, black pepper, herbs and extra virgin olive oil make up the marinade. The complexity of these flavors pairs with the creaminess of the cheese for a luxurious cheese. We recommend eating it with a fresh baguette so you can soak up some of the flavorful oil.

Also on our tasting plate this week:

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

Latte Da Gouda, a gouda made with goat's milk at the Latte Da Dairy in Flower Mound, Texas.

Smoked Habanero Cheddar, an Irish-style cheddar smoked and flavored with habanero peppers from Beehive Cheese in Utah.

Pleasant Ridge Reserve, a raw cow's milk cheese made in the traditional Alpine style by Pleasant Ridge in Wisconsin.

Bay Blue, a natural-rinded blue, aged in the caves at Point Reyes Farmstead Cheese Company in California.

 Our wine of the week is Come and Drink It, a Rosé from the High Plains in Meadow, Texas. We taste wine from 10am to 2pm on Saturdays.

We're also sampling Strawberry Balsamic Preserves from Garden Dreams in Houston, Texas.



This Week's Tasting: January 22, 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!

Fior d'Arancio is a special, new blue from Sergio Moro in Italy. Sergio pierces the young cow’s milk cheese, places it in barrels, and then bathes it in Fior d’Arancio DOCG (a sweet wine produced with Moscato grapes grown in volcanic soil) for about 30 days.  It is then left to finish aging on wooden planks. The wine helps the cheese develop aromas of stone fruits, honey, and orange blossom, all encased in a lush, full flavored paste.

Also on our tasting plate this week:

Bloomsdale, an ash-ripened goat's milk cheese from the Baetje Farms in Missouri.

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

Latte Da Pepperjack, an aged goat's milk cheese flavored with spicy red pepper flakes from the Latte Da Dairy in Flower Mound, Texas.

Wrångebäck, a raw cow's milk Alpine-style from Almnas Bruk in Sweden.

Estive, a raw sheep and cow's milk cheese from the Pyrenees Mountains in France.

 Our wine of the week is Viré-Clessé from Chanson in France. We taste wine from 10am to 2pm on Saturdays.

We're also sampling Bartlett Pear Preserves from American Spoon in Michigan.



This Week's Tasting: January 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!

Bufarolo is an aged buffalo's milk cheese from Quattro Portoni in Caseificio, Italy. It starts as a rindless, fresh, buffalo cheese. Crown Finish Caves in Brooklyn imports and ages the cheese in their caves for around 2 months, allowing it to develop a natural rind. This aging process, along with the rind, contribute a mushroomy earthiness which is contrasted well by the bright and lemony flavors in the paste of the cheese

Also on our tasting plate this week:

Cloud Heights, a fresh cow and goat's milk, ash-ripened cheese from the Old Chatham Sheepherding Company in New York.

Tomme de Hood, a raw cow's milk cheese from the Eagle Mountain Dairy in Lipan, Texas.

Pecorino Toscano Stagionato, an aged sheep's milk cheese from Tuscany.

Usi Minnie, a cow's milk, Alpine-style cheese made by Kaserei Oberli Rislen in Switzerland.

Red Rock, an American-style cheddar pierced with blue mold from Roelli Cheese in Wisconsin.

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

We're also sampling Carmelized Onion Crackers from Potter's in Wisconsin.



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