This Week's Tasting: October 25, 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! 

Invierno is a raw blended milk cheese from Vermont Shepherd. Made from a combination of cow's and sheep's milk, the cheese has rustic, natural rind with an almost stone-like appearance. Its paste is buttery and subtly sharp with nutty, toffee notes. This version, their winter seasonal, is aged for two years and is slightly crystalline. Vermont Shepherd is one of the oldest sheep dairies in the United States.

Other cheeses on our tasting plate this week: 

Baby Caprino, a young, ash-ripened goat's milk cheese with a bloomy rind from CKC Farms in Blanco, Texas.

Pantaleo, an aged goat's milk cheese from Latteria Sociale Santadi in Italy.

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

Red Butte Hatch Chili, an Irish-style cheddar flavored with hatch chili and rubbed in spices from Beehive Cheese in Utah.

Rogue River Blue, a seasonal blue cheese wrapped in grape leaves soaked in a pear brandy from the Rogue Creamery in Oregon.

Our wine of the week is Aupa Pipeño from Vina Maitia in Chile. We taste wine from 10am to 1pm on Saturdays.

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

Latteria Sociale Santadi