Dairymaid Diary

This Week's Tasting: December 11, 2018

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 Holiday season we put together a special selection of our favorite cheeses. Through this week until Christmas we'll be sampling these cheeses, available a la carte or in one of our Holiday Bags! You can pick up a bag in our store or pre-order one online.

 In this year's Holiday Bag:

Hoja Santa, a fresh goat's milk chevre wrapped in Hoja Santa leaves from the Mozzarella Company in Dallas, Texas. Hoja Santa is a plant native to Texas and Mexico and imparts sweet flavors of lemon and licorice to the soft cheese.

Devil's Gulch, a double-cream Brie from the Cowgirl Creamery in California. The wheel is dusted in sweet and spicy red pepper flakes and makes a beautiful addition to any cheese plate.

Pantaleo, an aged, goat's milk cheese from the island of Sardinia in Italy. The cheese has a dry texture, a subtle sweetness and big notes of pistachio.

Alpha Tolman, a raw, cow's milk cheese made in the Alpine-style by the Cellars at Jasper Hill in Vermont. Tolman is rich and savory with slight crystallization and notes of boiled peanut.

Bay Blue, a cave-aged blue from Pt. Reyes Cheese in California. This rich and creamy blue is friendly and herbaceous with sweet cream and mushroom notes.

Rush Creek Reserve, a raw, cow's milk brie wrapped and aged in bark in the Vacherin style from Uplands Cheese in Wisconsin. This cheese available as an add on to the Holiday Bag.

Our wine of the week is Sangue di Giuda from Cantina di Casteggio in Italy. We taste wine from 10am to 2pm on Saturdays.

We are also sampling Sour Cherry Preserves from American Spoon in Michigan and Six Seed Crackers from Potter's in Wisconsin.



This Week's Tasting: December 4, 2018

 

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!

Kick off December with this Stilton from the Long Clawson Dairy in the United Kingdom. With a naural rind, this traditional, English style has savory, salty and butter notes. 

Also on our tasting plate this week:

White Buck, a soft-ripened, goat's milk cheese made in the Boucheron style from Westfield Farms in Massachusetts.

Latteria, a raw, cow's milk cheese modelled after an Italian table-style cheese and made by Lira Rossa in Moulton, Texas.

Bleu Mont Cheddar, an aged cheddar made in the traditional English style, cave-aged with a cloth-bandage, by Bleu Mont Cheese in Wisconsin.

Grayson, a washed-rind cheese made with raw, cow's milk by Meadow Creek Dairy in Virginia.

St. Malachi Reserve, an aged gouda style from the Farm at Doe Run in Pennsylvania.

Our wine of the week is Sangue di Giuda from Cantina di Casteggio in Italy. We taste wine from 10am to 2pm on Saturdays.

We're also sampling Sour Cherry Preserves from American Spoon in Michigan.



This Week's Tasting: November 27, 2018

 

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!

Here at the shop we're excited to welcome Black Betty to Houston Dairymaids! If you haven't met her, she's an aged goat's milk gouda produced by L'Amuse in the Netherlands. She was selected and aged by cheese affineur Betty Koster in a limied amount to ensure quality. About 12 months old, Betty has a firm paste with intense flavors of brown butter and pineapple and a whole lot of crystallization. Fans of aged goudas are sure to love her!

Also on our tasting plate this week:

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

El Dorado, a raw cow's milk, semi-firm cheese made in the Spanish style from Revelation Artisan Cheese in Meridian, Texas.

San Andreas, a raw sheep's milk cheese modelled after an Italian Pecorino-style from farmstead cheesemaker Bellwether Farms in California.

Challerhocker, a cow's milk Alpine-style from Käserei Tufertschwil in Switzerland.

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

Our wine of the week is Les Copains, a Rhone-style blend from McPherson Cellars. We taste wine from 10am to 2pm on Saturdays.

We're also featuring our new jam, a Black Cherry Confit from La Maison du Piment in the Basque region of France - a perfect pairing for aged sheep's milk. 



This Week's Tasting: November 6, 2018

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!

Leonora is a soft-ripened, goat's milk cheese from a small producer in the mountainous region of Léon, Spain. The milk comes from a single, small herd of Alpine goats, lending the cheese lemony and grassy notes. Overall, it has a creamy sweetness balancing out a slight funky tanginess which develops as it ages.

 Also on our tasting plate this week:

Lou Bergier, a raw cow's milk, Toma-style cheese made with thistle rennet in Italy.

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

Latte Da Cotzwold, an aged goat's milk cheese modeled after a British Cotswold and flavored with chives at the Latte Da Dairy in Flower Mound, Texas.

Willoughby, a washed-rind, cow's milk cheese from the Cellars at Jasper Hill in Vermont.

Rogue River Blue, a cow's milk blue wrapped in Syrah leaves which are soaked in a pear liquor from the Rogue Creamery in Oregon.

Our wine of the week is Evolution from Sokol Blosser in Dundee Hills, Oregon. We taste wine from 10am to 2pm on Saturdays.

We are also sampling Urban Honey from Words & Food in Houston.



This Week's Tasting: October 23, 2018

 

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!

Wrångebäck is a raw cow's milk cheeses produced by Almnas Bruk, a 8800 acre farm founded by monks in 1225. The recipe was almost lost when production ceased in 1961, but in 2008, cheesemaker Hans Stiller, at the age of 82, brought it back. Wrangeback has notes of both Alpine-styles and cheddar. After 10 months of aging, Its dense texture is punctuated with tyrosine crystals. 

 Also on our tasting plate this week:

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

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

Testun di Capra, an aged goat's milk cheese from Piemonte, Italy.

Latte da Gouda, a goat's milk gouda-style from the Latte Da Dairy in Flower Mound, Texas.

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

Our wine of the week is Coteau de la Biche, a Chenin Blanc from Vouvray, France. We taste wine from 10am to 2pm on Saturdays.

We are also sampling Oatcakes from Effie's Homemade in Massachusetts.



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