Artisanal Cheese in Texas
Lindsay Schechter and Kendra Scott are the Houston Dairymaids, and they sell artisanal cheeses from all over Texas. Wait, what? Alison Cook of the Houston Chronicle follows the Dairymaids around town and discovers Texas cheese is finally coming of age:
[Paula] Lambert has brought her smooth, pungent Blanca Bianco, a proudly stinky aged cheese made with raw cow's milk, its rind hand-rubbed daily in white wine.
Chrissy Omo, an 18-year old Blanco cheesemaker who's a freshman in college, causes a buzz with her CKC Farms Baby Caprino, a soft-ripened goat cheese with a white rind like velvet, its creaminess underlain by a fascinating tang of watercress.
The pinnacle of the evening is the cylinder of Ste. Maure goat's cheese from Pure Luck in Dripping Springs, made by Amelia Sweethardt. It's a gorgeous, sophisticated cheese that could pass muster on the snobbiest French table, its slightly chalky exterior giving way to a near-liquid core. Sweethardt makes 48 of these prizes per week, period.
I would eat them! (But do they go with Texas BBQ or breakfast tacos?)
