Dairymaids Renovation

This is just a friendly reminder that our shop will be closed tomorrow, Thursday, February 21st through Monday, February 25th for a renovation. We will re-open for regular business hours on Tuesday, February 26th at 10 am. Thank you all for your continued support of Houston Dairymaids. We look forward to serving you even better after our short face lift. Please come visit the new and improved Dairymaids when we re-open next week!

This Week's Tasting Plate: Cheese-pocalypse

Ladies and gents, I am sad to report that the cheese-pocalypse is nigh upon us. Okay, maybe I'm exaggerating a teensy bit (so not like me). But really, Houston Dairymaids headquarters (HDM HQ) will be undergoing a renovation next week. As such, we'll be closing for five days. Five withering, excruciating, devastating days without cheese. I am actually worried about my health and well-being given that cheese is one of my main food groups.

I guess all this means for us cheese-lovers out there is that we have to stock up. And oh, will I stock up! Because we here at HDM HQ decided that if we have to leave you temporarily, we're gonna go out with a bang. This week we're featuring our "Greatest Hits" if you will. We're starting off the plate with a much beloved classic, the Bonne Bouche. Creamy and fudgy, this aged goat cheese from Vermont is a reigning favorite. Next up is a 100% raw sheep's milk cheese from Bellwether Farms in California called San Andreas. Try melting it for an added bonus in dishes. The Marieke Gouda, a creamy Dutch style Gouda, gives off sweet notes of carmelization that just beg to be tasted again. Let's not forget Challerhocker, a cheese that made us break our streak of domestic-only offerings. Aged for 10 months, it's studded with crystals that light up your taste buds. Add that to the fact that it's washed in wine and spices, and you've got a true winner. Finally, we turn to the Dunbarton Blue, an amalgamation of two distinct cheese varieties, cheddar and blue. Dunbarton truly embodies the adage, "The whole is greater than the sum of its parts."

So somehow, dear friends, we must make it through our seemingly endless desert of cheese. But until then, let us feast!

Chocolate Capri Cupcakes

I have to agree with Haley, Valentine's Day is back in vogue. Who dosen't enjoy brightly colored carnations and those cheap conversations hearts that make your teeth hurt? I always get a kick out of all the guys cruising the greeting card aisle. Naturally, my favorite part about Valentine's Day is an excuse to share cheese. A close second to cheese is chocolate.

The ingenious cheese makers at Westfield Farms combined the two: tangy chevre with rich chocolate. What better vehicle for this lovely concoction, than cupcakes. It makes a great fruit and cookie spread too. This batch of petit cupcakes is super easy to make. Guys, skip the card and impress her with scratch made cupcakes.

1 cup flour
1/2 cup cocoa powder
1 cup sugar
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder

1/2 cup sour cream
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot water

5 oz Chocolate Capri

1 1/2 cups confectioner's sugar

Directions:
Preheat oven to 350. Measure and sift flour and cocoa. Combine all dry ingredients and mix well. Using a stand mixer, combine the wet ingredients, except the hot water. Mix on low speed until incorporated, add half of dry mixture, then add the hot water and then the remaining dry mixture. Scrape sides and continue to mix on medium speed until smooth. Fill paper lined mini pans with one tablespoon of batter. Bake for 12 minutes. Let cool on racks completely before frosting.

For frosting: Allow capri to become room temperature before mixing. Using electric beaters, combine sugar and capri until slightly stiff and smooth. You may have to use more or less sugar, so add small amounts at a time. Transfer to a pastry bag and pipe onto cupcakes.

Yields about 4 dozen petite cupcakes

This Week's Tasting Plate: I LOVE You, Cheese!

It has become cliche to hate Valentine's Day in this day and age, and Singles Awareness Day is just the start. I'm not sure whether I agree with the hype of hating Valentine's or not; it just seems to me like we could all use a little more love in the world.

Now maybe the love of my life is cheese, but hey, it could be a lot worse, right? Luckily for me, cheese has never let me down, broken my heart, or even stood me up. In fact, it's always there for me. Just when I need it. So here is my poem to cheese.

Roses are red,

Roquefort is blue,

Chocolate is sweet,

And so are you!

Oh cheese... I do love thee. Especially this week with your creamy Mt. Tam perfection. Your chocolate chevre that is a dessert and a cheese all rolled into one. And let me not forget the beauty of your Barely Buzzed with those oh so subtle floral notes. Cheese, you are so wonderful to me. Now I just have to get working on my cheese-inspired version of this classic love song. I'll get back to y'all with that. In the meantime, come try our V-Day cheeses and order this fab gift bag for your real-life love.





This Week's Tasting Plate: SCORE!

If you're ready and excited for Superbowl Sunday, then look no further than your friendly Dairymaids warehouse. We've got all your sweet and spicy needs covered, because, let's be real, it's all about the food, not the football. With the Texans out of the running, we're all just focusing on saving the day through snacks.

This week we've got a great line-up and we're ready to score with these cheese suggestions. First up is Devil's Gulch, a sweet and spicy double creme brie from the always excellent Cowgirl Creamery. Follow that up with the Mozzarella Co.'s mozzarella rolls. These beauties come in flavors of green olive, jalapeno, and prosciutto. Yum! I especially want to slice them up, toast it on some bread, and enjoy as a gooey appetizer before kick-off. Not to be outdone, the Hoja Santa is a bright, lemony little goat cheese also from Dallas. This cheese is just dying to be consumed with some booze. Try it with our Mulderbosch Chenin Blanc for a perfect pairing!

For all you spicy lovers, we haven't forgotten you! The Smoked Habanero Cheddar from Beehive in Utah is sure to hit the spot. Smoky on the front, spicy on the finish, this cheese is sure to please! We're rounding out the plate with the classic Buttermilk Blue from Wisconsin. This smooth, creamy blue will make the perfect bleu cheese dressing for those homemade chicken wings you were planning on trying.

With these fabulous cheeses, we can forget about football, and get back to what Houstonians really care about on Superbowl Sunday- Beyonce!