Dairymaid Diary

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.



This Week's Tasting: September 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!

Latte Da Pepperjack is made by Anne Jones at the Latte Da Dairy in Flower Mound, Texas. The dairy owns and milks it's own small herd of goats. This particular cheese is Jones' take on an American pepperjack and is flavored wiht red pepper flakes. The pepper flakes give the cheese a slow-emerging spiciness that pairs well with its dry, crumbly texture.

Also on our tasting plate this week:

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

Landaff, a traditional, raw cow's milk Caerphilly style from the Landaff Creamery in New Hampshire.

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

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

Smokey Blue, a cow's milk blue cheese smoked over hazelnut shells at the Rogue Creamery in Oregon.

Our wine of the week is Rosé D'Anjou from Justin Monmousseau in France. We taste wine from 10am to 2pm on Saturdays.

We are also sampling Rhubarb Marmalade from American Spoon in Michigan



This Week's Tasting: August 28, 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!

Tomme de Hood is a raw cow's milk, tomme-style from the Eagle Mountain Dairy in Lipan, Texas. It is modeled after a traditional French tomme and, like a French tomme, is named after the region where it is made: Hood County. Molded into a basket shape, Tomme de Hood is buttery and smooth with tangy, mushroomy flavors - a perfect pairing for both wine and beer.

 

Also on our tasting plate this week:

Nuvola di Pecora, a soft, sheep's milk cheese from Romagna, Italy.

Hook's Sheep Milk Cheddar, a cheddar made with sheep's milk by Hook's Cheese in Wisconsin.

Oma, a raw, cow's milk, washed-rind style from the Von Trapp Creamery in Vermont.

1655 Gruyere, a traditional, cave-aged, raw cow's milk Gruyere from Fromagerie Le Cret in Switzerland.

Glacier Blue, a raw cow's milk, natural-rinded blue from the Cascadia Creamery in Washington.

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

We are also sampling Strawberry Balsamic Jam from Garden Dreams in Houston.



This Week's Tasting: August 21, 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!

Fior d'Arancio is a special blue from Italian cheesemaker Sergio Moro. He 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:

Fresh Chèvre, a fresh, goat's milk cheese from the Pure Luck Dairy in Dripping Springs, Texas.

Midnight Moon, a goat's milk gouda made by Cypress Grove in California.

Griffin, a raw, semi-firm, cow's milk cheese with curds washed in porter from the Sweet Grass Dairy in Georgia.

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

Stracapra, a goat's milk, washed-rind, Italian style from Lombardy, Italy.

Our wine of the week is Church House Texas Blush, a rosé from the Texas Wine Co. in Meadow, Texas. We taste wine from 10am to 2pm on Saturdays.

We are also sampling a Blueberry Lime Preserve from American Spoon in Michigan.



August Cheese Feature: Latteria

Latteria

We wanted to give our newest Texas cheese the spotlight this month - Latteria from Lira Rossa. Latteria is a delicate, Italian style cheese from a husband and wife team in Moultin, Texas. Andrea Cudin based this cheese on a recipe from his home town, Friuli-Venezia Giulia, Italy. It's mild, yet aromatic and melts beautifully, especially into the region's best known cheese dish Frico.

 Andrea and his American wife moved to Texas 6 years ago in search of high quality milk to begin their cheese making journey state-side. He met Chad Chaloupka of Four E Dairy in Moulton. Chad's Czech grandfather started Four E in 1947 and the family has been focusing on producing raw milk of the best quality ever since. Chad and Andrea struck a handshake deal and Lira Rossa was born!

Latteria is made from Four E's raw milk and aged around 4 months in a cheesemaking facility built on the farm. Each wheel is made by hand and stamped, giving every wheel it's own unique look. We are proud to see these beauties in our shop. Latteria is a wonderful cooking cheese or perfect to snack on with Castelvetrano olives. 



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