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.