Dairymaid Diary

This Week's Tasting: April 16, 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, we are offering a pre-packed Easter Bag featuring five of our favorite cheeses, ready to be served at your family get-togethers this weekend! They will be available for pickup in-store Tuesday, April 16th through Saturday, April 20th. For more information on Easter bags, visit our web orders page

On our tasting plate this week (and in our Easter Bags!): 

St. Pat, a triple-creme brie wrapped in nettle leaves, from Cowgirl Creamery in California. 

June's Joy, a fresh goat cheese spread with honey, black pepper and fresh thyme, from Pure Luck Dairy in Dripping Springs, TX.

Roelli Haus Select, a savory, sharp orange cheddar, from Roelli Cheese in Wisconsin.

Oveja Anejo, a nutty aged sheep's milk cheese, washed in olive oil, from the Rioja region of Spain.

Bayley Hazen Blue, a firm, fudgy, full-bodied blue from the Cellars at Jasper Hill in Greensboro, Vermont.

Our wine of the week is the Olema Rosé from Côtes de Provence, France. We taste wine from 10am to 2pm on Saturdays.

We'll also be sampling Wildflower Honey Mustard from American Spoon in Michigan.



This Week's Tasting: April 9, 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!

From Roelli Cheese in Wisconsin, Dunbarton Blue is an American original - a cheddar and blue cheese hybrid. The base of the cheese is an English-style cheddar which is pierced with blue mold creating a unique savory and earthy flavor. A full-flavored and apporachable cheese, Dunbarton has a cave-aged minerality and slight meatiness.

Also on our tasting plate this week:

Bloomsdale, an ash-ripened cheese made with goat's milk and shaped into a traditional pyramid from Baetje Farms in Missouri.

Tomme de Hood, a raw cow's milk cheese made in the Tomme-style from Eagle Mountain Cheese in Lipan, Texas.

Tubby, a raw cow's mil, Alpine-style from the Spring Brook Farms and aged by Crown Finish Caves in Brooklyn.

Cru di Capra, a goat's milk semi-firm cheese with a natural rind from Gildo Formaggi in Italy.

Red Leicester, a traditional, raw cow's milk cheese from the Sparkenhoe Farm in the United Kingdom.

Our wine of the week is a Vouvray from Le Peu de la Moriette in France. We taste wine from 10am to 2pm on Saturdays.

We're also sampling Red Raspberry Butter from American Spoon in Michigan.



This Week's Tasting: March 26, 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!

Harbison is a bloomy-rinded cow's milk cheese from Cellars at Jasper Hill in Vermont. This cheese is wrapped in bark from the woods around the farm, giving it a woodsy flavor and striking presentation. Serve Harbison by cutting off the top and scooping spoonfuls of the rich, creamy cheese hidden inside.

Also on our tasting plate this week:

St. Pat, a cow's milk double-cream brie covered in nettles, made by Cowgirl Creamery in California.

Baby Caprino, a soft-ripened goat's milk cheese made locally in Blanco, Texas, at CKC Farms.

Patacabra, a washed-rind goat's milk cheese whose name translates to "leg of the goat," made in Spain

Appleby's Cheshire, a raw cow's milk Cheshire-style from the Appleby Family in the United Kingdom.

Durrus, a cow's milk washed-rind cheese from cheesemaker Jeffa Gill in Cork County, Ireland

Quesuco Ahumado, a smoked cow's milk cheese made by Juan Carlos and Maria Carmen in Cantabria, Spain.

Organic Blue, a certified organic, cow's milk blue from the Roth Kase cheesemakers in Wisconsin.

Our wine of the week is a Viognier from Calera in California. 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: March 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!

Pleasant Ridge Reserve is an Alpine-style cheese made with raw cow's milk from Uplands Cheese in Wisconsin. Recognized as "Best in Show" by the American Cheese Society three times, this cheese can hold its own against any European rival. The cheesemaker grazes his cows on only green grass, lending the cheese a deep, yellow color. The paste is dense with minimal crystallization and carries delicate grassy, nutty notes.

Also on our tasting plate this week:

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

San Andreas, an aged, raw sheep's milk cheese from the Bellwether Farms in California.

Appleby's Cheshire, a raw cow's milk Cheshire-style from the Appleby Family in the United Kingdom.

Humble, a raw cow's milk cheese washed in hard cider at the Parish Hill Creamery in Vermont.

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

Our wine of the week is a Riesling from Villa Wolf in Germany. We taste wine from 10am to 2pm on Saturdays.

We're also sampling Pumpkin Seed Salsa from American Spoon in Michigan.



This Week's Tasting: March 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!

Chicory, from Tulip Tree in Indianapolis, is a soft, double-cream cheese with slight blue veining. Tulip Tree sources milk from a local dairy with exclusively Holstein cows and base their recipes on European classics with an American twist. In addition to the blue veining within the cheese, Chicory’s rind is also dusted with blue mold. Decadent, dense and silky, it has a slight blue flavor and earthiness. For blue skeptics and enthusiasts alike, this cheese makes the perfect honey pairing!

Also on our tasting plate this week:

Reading Raclette, a semi-firm cheese made with raw cow's milk from the Spring Brook Farms in Vermont.

Coolea, an aged cow's milk gouda from the Coolea Farmhouse in Ireland.

Sharpshooter, an aged cheddar made with raw cow's milk by the Velhuizen Family Farm in Dublin, Texas.

Grayson, a savory, washed-rind style made with raw cow's milk from the Meadow Creek Dairy in Virginia.

Pt. Reyes Blue, a rindless, raw cow's milk blue from Pt. Reyes Cheese in California.

 Our wine of the week is Scalabrone, a rosé from Bolgheri, Italy. We taste wine from 10am to 2pm on Saturdays.

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



Click here To Request More Information or Call Us At 713.880.4800