Dairymaid Diary

This Week's Tasting: October 16, 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!

Celilo is a washed-rind cheese made with raw, cow’s milk at the Cascadia Creamery in Washington. Its rind is washed with Gin from Bainbridge Distillers which is made, partly, from freshly harvested Washington Douglas Fir. The cheese ages for a little over 3 months and is sweet and nutty with a smooth, fudgy texture and meaty flavors.

Also on our tasting plate this week:

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

St. David's Raclette, a raw cow's milk, Raclette-style from the Eagle Mountain Dairy in Dublin, Texas.

Oveja Añejo, an aged sheep's milk cheese from Quesos Los Cameros in Spain.

Reverie, a raw cow's milk, tomme-style from the Parish Hill Creamery in Vermont.

Chiriboga, a raw cow's milk blue made by Arturo Chiriboga in Germany.

Our wine of the week is Thor's Well, a Pinot Noir from Devil's Churn in Oregon. We taste wine from 10am to 2pm on Saturdays.

We are also sampling Cajeta from Blue Heron in Field Store, Texas.



This Week's Tasting: October 9, 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!

Montgomery's Cheddar, from Manor Farm in Somerset in the U.K., has been made since 1911. It's a crumbly, white cheddar made in the traditional English style with a bandage wrap and raw cow's milk. It boasts rich, brothy and savory flavors and a slight crystalization.

Also on our tasting plate this week:

Fresh Chevre, a basket-drained, goat's milk cheese recently awarded best of its type in America from the Pure Luck Dairy in Dripping Springs, Texas.

Bufarolo, a young, buffalo's milk cheese with a natural rind made in Italy by Quattro Portoni and aged at the Crown Finish Caves in Brooklyn, NY.

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

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

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

Our wine of the week is the Texas High Plains Rosé from Lost Draw in Meadow, TX. We taste wine from 10am to 2pm on Saturdays.

We are also sampling Apple and Onion Jam from American Spoon in Michigan.



This Week's Tasting: October 2, 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!

Bandaged Bismark is a collaboration between the Grafton Village Cheese Company in Vermont and Brooklyn cheese affineur, Crown Finish Caves. Bismark is a raw, sheep's milk cheese which is a blend of a cheddar and a Pyrenees style. Grafton Village sources the sheep's milk from an Amish dairy in New York and rubs the outside of the wheel in smoked lard. It is then sent to Crown Finish's caves to age where it develops a caramel sweetness and notes of yoghurt and candied hazelnuts.

Also on our tasting plate this week:

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

El Dorado, a raw, cow's milk Spanis-style cheese from Revelations Cheese in Meridian, Texas.

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

Jalapeño Gouda, a raw cow's milk gouda flavored with jalapeño from Holland's Family Cheese in Wisconsin.

Andazul, a goat's milk blue cheese rubbed in olive oil from Ana Rosado Perez in Spain.

Our wine of the week is Scalabrone, a rose from Tenuta Guado al Tasso in Italy. We taste wine from 10am to 2pm on Saturdays.

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



This Week's Tasting: September 22, 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!

Tubby is a collaboration between the Spring Brook Farm in Vermont and the Brooklyn affineur, Crown Finish Caves. Tubby is made in the traditional alpine style in Vermont, in copper vats with raw, cow's milk. It is then sent to New York and aged for a year in Crown Finish's caves where it is regularly washed with a brine. The 30lb wheel has a smooth paste and piña colada aromas. Fruity, brothy notes as well as a subtle crystallization make for a delicious Alpine-style made by some of America's best.

Also on our tasting plate this week:

Baby Caprino, an ash-ripened, fresh goat's milk cheese from the CKC Farm in Blanco, Texas.

San Andreas, a raw, farmstead sheep's milk cheese from Bellwether Farms in California.

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

Sawtooth, a raw cow's milk washed-rind style from the Cascadia Creamery in Washington.

Rogue River Blue, a cow's milk blue which is wrapped in pear-liqueur soaked syrah leaves from Rogue Cheese in Oregon.

Our wine of the week is a Chenin Blanc from McPherson Cellars in Lubbock, Texas. We taste wine from 10am to 2pm on Saturdays.

We are also sampling Urban Honey from Words & Foods in Houston, Texas.



This Week's Tasting: September 10, 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:

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

Testun di Capra, a raw, aged goat's milk cheese from Piemonte in Italy.

Flory's Truckle, a rw, cow's milk cheddar, cave-aged by the Milton Creamery and the Flory Family in Iowa and Missouri.

Menonina with Jalapeño, a young cow's milk Chihuahua-style flavored with fresh jalapeños by the Mozzarella Company in Dallas, Texas.

Bayley Hazen Blue, a raw cow's milk blue with a natural rind, cave-aged at the Cellars at Jasper Hill in Vermont. 

Our wine of the week is an Albarino from McPherson Cellars in Lubbock, Texas. We taste wine from 10am to 2pm on Saturdays.

We are also sampling Mayhaw Jelly from Garden Dreams in Houston.



Click here To Request More Information or Call Us At 713.880.4800