The Daily Rind

05/15/2026

Sorry for the late post. It’s been a busy week canning and preparing for syrup distribution in addition to the normal cheese prep. But we’ll make it tomorrow with 11 cheese choices (The Strawberry Mascarpone Torta and the Garlic Pepper Havarti were winners.) and 5 options for our award winning Wisconsin Pure Maple Syrup.

05/04/2026

We’re in Minnesota this week at our son’s classic car restoration shop (Cars Are People Too) picking up our Wisconsin pure maple syrup supply for the year. But, God willing, we will be back in time for Saturday’s market where we’ll have two new cheeses added to the inventory. One, back by popular demand, is the Garlic Pepper Havarti. The other is a Strawberry Mascarpone Torta that has been made exclusively for the Daily Rind. You really need to give it a taste.

04/26/2026

No cheese photos this week. What you see are a couple of photos from our farm in Minnesota on this day 18 years ago. (Yes, we had snow in April.) That’s where we’re headed this week to pick up our annual supply of Pure Wisconsin Maple Syrup. Let’s hope the snow is gone this year. Then we trailer it back to Texas to be distributed and processed for market. No plastic jugs this year though. We’ve had some requests for glass and, frankly, we’d prefer that, too. By the way, that means we won’t be at market this weekend. We’ll be at the May 9th market and hope to have syrup ready for sale by May 16.

04/24/2026

Ok, about the pictures. The first one is a teaser to let you know that the sap run is over and in about one month after a trip to Minnesota, where there’s probably still snow in some parts, we will finally be having our award winning Wisconsin Pure Maple Syrup available at market. Can’t wait.

The burning outhouse is a reminder of what will NOT happen when you try our Jalapeño Cheddar. It’s actually quite mild with just a little heat at the end.

In addition to that, this Saturday we will have:

Mixed Milk Gouda -
I’ve had a number of requests to get some Gouda back. This one is a perfect blend of sheep and cow milk. It begins with the traditional flavors of Gouda, and then has a lovely contrast of buttery and slightly nutty notes towards the finish. Salted caramel and butterscotch come out as this smooth cheese melts in your mouth.
Mixed Milk Gouda cheese is aged 3-6 months.
A Veldhuizen signature cheese. Mild, smooth texture, sheep and cow milk

Sharp Shooter Cheddar -
You haven’t tasted cheddar until you’ve tasted Veldhuizen’s! Its golden color doesn’t come from added coloring – it comes from the beautiful milk of their grass fed cows. You won’t find artificially orange cheese here! Sharp Shooter Cheddar won first place at the 2012 Best Bites Competition in Houston.
Sharp Shooter Cheddar is aged 12 – 18 months.
Sharp, firm, semi-crumbly

Dublin Karst -
Funny name… I know. It’s named after a geologic formation around Dublin, TX. It has hints of buttery sweet cream that begin the flavor. The taste builds from there into a sharper bite, while remaining mild overall.
Dublin Karst is aged 3-4 months
Mild, buttery, semi-soft, gravity-pressed for smooth, open texture

Mozzarella Balls – 2 Choices: Plain or Smoked
The plain is moist, creamy and flavorful. Smooth and elastic. Soft and milky mozzarella just like in Italy. Salted.
The smoked comes in balls of Fresh Mozzarella smoked over smoldering pecan shells. If you like smoky, this is the one.

Orange Mascarpone Torta -
This was made exclusively for The Daily Rind. Crafted with natural oranges and mangoes with rich, creamy Mascarpone, this charming little treat is a perfect blend of sweetness and sophistication. Serve it as a spread on crackers, ginger snaps, your favorite cookies, or on a fresh slice of artisan bread for a truly memorable bite. Last week was its trial run and it went better than I had hoped.

Deep Ellum Blue -
Earthy and complex with a moldy blue exterior. Robust flavor and creamy, supple texture. "A blue cheese for people who don't like blue cheese." Aged at least 6 weeks. The Deep Ellum Blue won 3rd place at the American Cheese Society Competition in 2023. Seriously, I’m not actually a blue cheese fan, but I like the taste of this one.

Herb Goat Logs -
Fresh Soft Spreadable Goat Cheese laced with fresh basil, tarragon and thyme. Hand-ladled. Lightly Salted. You’ll wish you had gotten the whole log.

Black Pepper Goat Rounds -
Classically mild, (the cheese, not the pepper) fresh, and delicately flavored chevre with traditional citrus tones generously encrusted with spicy black pepper. Small fresh 5 oz hand-ladled rounds. Lightly Salted. OK, this might be the one that started the fire.

04/15/2026

04/15/2026

Got some surprises coming this weekend. (I guess it's not a surprise anymore since I'm telling you now.)

Mixed Milk Gouda -
I’ve had a number of requests to get some Gouda back. This one is a perfect blend of sheep and cow milk. It begins with the traditional flavors of Gouda, and then has a lovely contrast of buttery and slightly nutty notes towards the finish. Salted caramel and butterscotch come out as this smooth cheese melts in your mouth.

Mixed Milk Gouda cheese is aged 3-6 months.
A Veldhuizen signature cheese. Mild, smooth texture, sheep and cow milk

Sharp Shooter Cheddar -
Cheddar cheese is the most widely purchased and eaten cheese in the world. Yet you haven’t tasted cheddar until you’ve tasted Veldhuizen’s! Its golden color doesn’t come from added coloring – it comes from the beautiful milk of their grass fed cows. You won’t find artificially orange cheese here! This one-year Cheddar is firm, granular with a crumbly texture and a sharp finish. The Sharp Shooter Cheddar won first place at the 2012 Best Bites Competition in Houston.

Sharp Shooter Cheddar is aged 12 – 18 months.
Sharp, firm, semi-crumbly

Jalapeno Cheddar -
We couldn’t call ourselves Texans if we didn’t include peppers! Jalapenos are added to the cheddar curd for our Jalapeno Cheddar. The result is a cheese with great pepper flavor, but just a little heat on the finish.
Jalapeno Cheddar is aged for 6-9 months
Mild, semi-firm, slight heat from jalapenos

Dublin Karst -
Stuart Veldhuizen spent many hours crafting and perfecting this signature cheese. Named after a geologic formation, our Karst is gravity pressed. This technique gives the cheese a more open texture which remains smooth on the palate. The Karst is a semi-soft cheese with a basket weave outer rind. Subtle hints of buttery sweet cream begin the flavor. The taste builds from there into a sharper bite, while remaining mild overall.

Dublin Karst is aged 3-4 months
Mild, buttery, semi-soft, gravity-pressed for smooth, open texture

Mozzarella Balls – 2 Choices: Plain or Smoked
The plain is moist, creamy and flavorful. Smooth and elastic. Soft and milky mozzarella just like in Italy. Salted.
The smoked comes in balls of Fresh Mozzarella smoked over smoldering pecan shells. If you like smoky, this is the one.

Orange Mascarpone Torta -
A delightful ready-to-serve hors d'oeuvre made exclusively for The Daily Rind that’s as beautiful as it is delicious.
Crafted with natural oranges, and rich, creamy Mascarpone, this charming little treat is a perfect blend of sweetness and sophistication.
Serve it as a spread on crackers, ginger snaps, your favorite cookies, or on a fresh slice of artisan bread for a truly memorable bite.

Deep Ellum Blue -
I finally broke down and ordered some blue cheese after many requests. Earthy and complex with a moldy blue exterior. Robust flavor and creamy, supple texture. "A blue cheese for people who don't like blue cheese." Aged at least 6 weeks. Their Deep Ellum Blue won 3rd place at the American Cheese Society Competition in 2023. Seriously, I’m not actually a blue cheese fan, but I like the taste of this one.

Herb Goat Logs -
Fresh Soft Spreadable Goat Cheese laced with fresh basil, tarragon and thyme. Hand-ladled. Lightly Salted. You’ll wish you had gotten the whole log.

Black Pepper Goat Rounds -
Classically mild, fresh, and delicately flavored chevre with traditional citrus tones generously encrusted with spicy black pepper. Small fresh 5 oz hand-ladled rounds. Lightly Salted. “Some like it hot.”

Here's another recipe for you that sounds really good: https://www.mozzco.com/product/pork-tenderloin-with-smoked-cheddar-tortilla-stuffing/recipes

04/11/2026

Getting set up at Farmers Market for Spring Fling 

04/09/2026

Coming this Saturday for Spring Fling: https://nacogdochesfarmersmarket.com/spring-fling-april-11-2026/

GARLIC PEPPER HAVARTI – Their newest seasonal Havarti series has been a big hit.

CLASSIC CHEDDAR – This is cheddar done right. I love how Veldhuizen Dairy does it with their raw milk from grass-fed animals, no artificial colors and no chemical feeds or fertilizers.

JALAPENO CHEDDAR – For those who love the Jalapeno flavor without all the heat.

DUBLIN KARST – People love the flavor but wonder about the name. Karst is a type of landscape where the dissolving of the bedrock has created sinkholes, sinking streams, caves, springs, and other characteristic features. A quarter of the world's population depends upon water supplied from karst areas. Dublin, Texas (Home of Veldhuizen Dairy) has a lot of Karst features.

MOZZARELLA BALLS - Both plain and smoked. Come on out and have a ball.

PRALINE PECAN MASCARPONE TORTA – The kids tell me it tastes like ice cream. Goes great on bagels, crackers or veggie trays.
HERB GOAT LOGS – Another great spreadable for any respectable charcuterie board.

CRANBERRY GOAT ROUNDS - 5 oz delicately flavored chevre with traditional citrus tones with a generous topping of cranberry.

DEEP ELLUM BLUE - I finally broke down and ordered some blue cheese after many requests. Earthy and complex with a moldy blue exterior. Robust flavor and creamy, supple texture. "A blue cheese for people who don't like blue cheese." Aged at least 6 weeks. Their Deep Ellum Blue won 3rd place at the American Cheese Society Competition in 2023. Seriously, I’m not actually a blue cheese fan, but I like the taste of this one.

Here's another recipe for you that sounds really good: Pork Tenderloin with Smoked Cheddar-Tortilla Stuffing,
https://www.mozzco.com/product/pork-tenderloin-with-smoked-cheddar-tortilla-stuffing/recipes

THE VELDHUIZEN COWS ARE VERY CONTENT

04/03/2026

It’s Friday but Sunday’s coming

03/30/2026

It should be an interesting "the day before Easter Sunday" at market this Saturday. Look at what's coming:

GARLIC PEPPER HAVARTI - I've only just started ordering this one and it's been going fast.

CLASSIC CHEDDAR - I've never actually tried just a basic cheddar, but I love how Veldhuizen Dairy does it with their raw milk from grass-fed animals and no chemical feeds or fertilizers.

JALAPENO CHEDDAR - Always a favorite. Sold out last week so I ordered a fresh wheel.

DUBLIN KARST - Another favorite back by popular demand. People wonder about the name. Karst is a type of landscape where the dissolving of the bedrock has created sinkholes, sinking streams, caves, springs, and other characteristic features. A quarter of the world's population depends upon water supplied from karst areas. Dublin, Texas (Home of Veldhuizen Dairy) has a lot of Karst features.

MOZZARELLA BALLS - Both plain and smoked. Sold out of these last weekend also. Got more coming.

PRALINE PECAN MASCARPONE TORTA - Got this one to replace the cherry I've been getting. Good reviews from our customers.

HERB GOAT LOGS - I don't dare not have this one. Check out the recipe below for goat cheese encrusted rack of lamb.

CRANBERRY GOAT ROUNDS - 5 oz delicately flavored chevre with traditional citrus tones with a generous topping of cranberry.

DEEP ELLUM BLUE - I finally broke down and ordered some blue cheese after many requests. Earthy and complex with a moldy blue exterior. Robust flavor and creamy, supple texture. "A blue cheese for people who don't like blue cheese." Aged at least 6 weeks. Their Deep Ellum Blue won 3rd place at the American Cheese Society Competition in 2023

Here's a recipe for you just in time for Easter:
Rack of Lamb with Goat Cheese Crust, Recipe: Mozzarella Company - https://www.mozzco.com/product/rack-of-lamb-with-goat-cheese-crust/recipes

03/27/2026

Adding a couple of surprises this Saturday: the seasonal Garlic Pepper Havarti finally became available and we’re trying a Praline Pecan Mascarpone Torta for the first time ever just in time for the holidays.

My father always used to say “Apple pie without the cheese is like a kiss without the squeeze.” Check out the Apple Pie/ Cheese crust recipe below:

Cheddar Crust 12 tablespoons (1 1/2 sticks) unsalted butter 4 ounces sharp cheddar, shredded (1 cup) 2 cups unbleached all-purpose flour 1/8 teaspoon salt 3 to 5 tablespoons ice water Filling 6 Golden Delicious apples, peeled, cored, and sliced into thin wedges 2 Granny Smith apples, peeled, cored,....