Dairymaid Diary

This Week's Tasting: January 24, 2020

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! 

The folks at Sweet Grass Dairy believe great cheese comes from fresh grass and happy cows. On their sustainable farm in Thomasville, Georgia they pasture feed their Jersey cows to get the milk which makes the incomparably smooth brie-style, Green Hill. The rind is thin and the paste is creamy and rich - arguably America's best Camembert.

Other cheeses on our tasting plate this week: 

Marinated Sheep and Goat Cheese, fresh cheese marinated in oil with herbs from the Meredith Dairy in Australia.

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

Roth's Private Reserve, an extra-aged Alpine-style madew with raw cow's milk from Roth in Wisconsin.

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

Bay Blue, a cave-aged blue cheese with a natural rind from Point Reyes Cheese in California.

Our wine of the week is Lona Bona, a Sangiovese from Trere in Italy. We taste wine from 10am to 1pm on Saturdays.

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



This Week's Tasting: January 17, 2020

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! 

Drunken Monk is a Trappist-style cheese from the Eagle Mountain Dairy in Lipan, Texas. Cheesemaker Dave Eagle washes the young wheels with American-made whiskey once per week, giving the cheese a boozy aroma and finish. Raw milk from Brown Swiss cows is sourced from a nearby producer and provides a rich, creamy texture and grassy, buttery flavors. 

Other cheeses on our tasting plate this week: 

Little Hosmer, a small Brie-style from the Cellars at Jasper Hill in Vermont.

Patacabra, a washed-curd goat's milk cheese from Spain.

Quadrello di Bufala, a washed buffalo's milk cheese from Quattro Portoni in Italy.

Ogleshield, a Raclette-style from the Manor Farm in the United Kingdom.

Dunbarton Blue, an English-style cheddar pierced with blue mold from Roelli Cheese in Wisconsin.

Our wine of the week is Euli, a Grignolino from Cantine Valpane in Italy. We taste wine from 10am to 1pm on Saturdays.

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



This Week's Tasting: January 10, 2020

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! 

Echo Mountain comes from the expert blue cheese makers at the Rogue Creamery in Oregon. It's a blended cow and goat's milk, rindless blue with a rich, creamy texture and a unique sweet flavor.

Other cheeses on our tasting plate this week: 

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

Fresh Chevre, a award-winning fresh goat's milk cheese from the Pure Luck Dairy in Dripping Springs, Texas.

Ossau-Iraty, a classic, semi-firm sheep's milk cheese with a natural rind from the Basque region of France.

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

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

Our wine of the week is Mirth, a Chardonnay from Corvidae Wines in Washington. We taste wine from 10am to 1pm on Saturdays.

We're also sampling Blueberry Orange Spice Jam from Mt. Hope Farms in Oregon.



This Week's Tasting: December 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! 

From Moro Formaggi in Italy, Fior d'Arancio is a young cow’s milk blue cheese aged in barrels and bathed in a sweet wine for around 30 days. The wine, named Fior d’Arancio DOCG, is produced with Moscato grapes grown in volcanic soil and helps the cheese develop aromas of stone fruits, honey and orange blossom. These notes pair perfectly with the lush, full flavored paste of the cheese. 

Other cheeses on our tasting plate this week: 

Bijou, a young, soft-ripened goat's milk cheese from the Vermont Butter and Cheese Company in Vermont.

Los Cameros, a semi-firm cheese with a natural rind made from goat's, sheep's and cow's milk at Quesos Los Cameros in Spain.

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

Roelli Haus Select, a robust cheddar aged over one year at Roelli Cheese in Wisconsin.

Schnebelhorn, an Alpine-style made with raw cow's milk and added cream from Kaserei Butschwil in Switzerland.

This week we're sampling a Sparkling Riesling from Dr. Loosen in Germany. We taste wine from 10am to 1pm on Saturdays.

We're also sampling Spiced Marionberry Fruit Spread from Mt. Hope Farms in Oregon.



This Week's Tasting: December 16-24, 2019

HOLDIAY_BAG

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 featuring the five cheeses in our holiday bag!

Hoja Santa, fresh Texas goat cheese wrapped in Hoja Santa leaves

Green Hill, double cream brie from a grass-fed dairy in Georgia, Sweet Grass Dairy.

Oveja Anejo, an award-winning sheep's milk cheese from Quesos Los Cameros in La Rioja, Spain.

Lincolnshire Poacher, a raw milk English cheddar with Alpine notes from Lincolnshire Poacher Cheese. 

Bay Blue, a natural-rinded blue from Pt. Reyes Farmstead Cheese in California.

We are also sampling the delicious Rush Creek Reserve from Uplands Cheese in Wisconsin

And Black Mission Fig Conserve from American Spoon in Michigan.



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