Thursday, October 14, 2010

Convergence @ 13

Coming up next week!

Cheese from the Houston Dairymaids, wines from 13 Celsius and food from Chef Seth Siegel-Gardner will converge on Wed. Oct. 2oth.

*5 cheese-inspired tastes prepared by Seth Siegel-Gardner
*5 cheeses selected by the Houston Dairymaids
*5 wines paired by 13 Celsius

If you didn't make the Just 8 Project or the 10-10-10 dinner, don't miss this chance to taste Seth's amazing creations.

Two Seatings:
Early 7-9 p.m.
Late 10-Midnight

$70, plus tax (gratuity not included)

Purchase Tickets Here:

Hurry, space is limited!

Friday, May 14, 2010

Sand Creek Farm Cheese Tasting Today

Ben and Alysha Godfrey once led urban lives. Their move to the country was prompted in part by their mutual love of horses. In fact, driving up to their farm today you are as likely to see a horse or pony as a cow. You may also see a child – they have five young girls.

Inspired by the agricultural activism of farmers such as Joel Salatin, Ben Godfrey recently gave up his day job to focus on farming full time. Instead of “cheating” with grain, which stretches milk production, he feeds his small herd of Jersey cows exclusively on grass. His cows “harvest” a delicious variety of clover, oats, Bermuda and rye.

With this excellent diet, the cows produce clean, rich Grade A milk. Ben uses the milk raw to make his favorite cheese, Gouda. Aged for over three to four months, Sand Creek Gouda has become one of our favorites too.

Come by today and try Ben’s Farmhouse, Gouda and Colby.
2201 Airline, 3 to 6:30 p.m.

Friday, April 2, 2010

Sweet Grass Dairy Tasting Today at Dairymaid Warehouse!

Lately we've been opening our warehouse in the Heights on Friday afternoons for those of you who want to try and buy cheese before the weekend. On hand we have excellent baguettes from Slow Dough bakery and other foodie treats.

Come by today to taste cheeses from Sweet Grass Dairy in Georgia. Like all good cheesemakers, the Wehners believe great cheese comes from fresh grass and happy cows. Escapees from the traditional dairy industry, in 1993 Desiree and Al decided to buy a farm in southern Georgia and practice New Zealand's rotational grazing methods. By 2000, with a healthy herd of Jerseys, they started making cheese in earnest.

They have now expanded to two farms: Sweet Grass, which focuses on goats, and Green Hill, which handles the cows. With the help of their daughter and son-in-law, their cheese selection continues to increase and improve, earning them repeated recognition from the American Cheese Society.

We love their delicate, bloomy-rinded Green Hill. The size of a Camembert, it has a buttery, straw-colored paste that tastes of fresh cream.

We also have two of their raw milk cheeses: the understated and elegant Thomasville Tomme and the deliciously brash Asher Blue. We are very excited to try a new arrival made from goat's milk, the precious heart-shaped Lumiere.

Join us!

Friday, April 2 (3-6:30)
2201 Airline Drive (At Nadine, Next to Tampico Seafood)

Friday, March 5, 2010

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Cows in Repose on Veldhuizen Family Farm. Dublin, TX