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.