1279 S. Kihei Road., #309,Azeka II, Mauka (808) 874-3930

Cel-A-Brate one year...Come on!

And yes, as always, there's a lot to be grateful for. We invite all our loyal customers to join in the celebration of the one year anniversary of Who Cut the Cheese. Yahoo to all you cheese-a-roos! Join us on Friday, May 7th for a day of celebration and more fun than ever! We'll have bonus cheese samplings, specials, and with each $50 purchase you will receive a FREE Who Cut the Cheese tee shirt!

Check out the new Delectables in the cheese case:

v Abbaye De Belloc from France, Ewes milk cheese made by Benedictine Monks in the Pyrenees Alps. It has a semi-firm, bone white color, and has a dreamy creamy feel on the mouth with mellow nut like flavors and a long on-going finish. A beautiful match with Bouchard Le Vigne Pinot Noir—a great value at $14.

v Arina from the Netherlands is a goat’s milk Gouda. You would never guess this is a goat’s milk cheese; it’s a perfect snacking cheese. Also very pure white in color, semi-soft, it has delicate mild flavors with hints of sweetness. A perfect pairing with Piero Pan Soave from Italy…another great value at $18.This will be one of the pairings at the April 18th Springfest tasting at Capische? in Wailea.

v Sweet Grass Thomasville Tomme, a cow’s milk from Georgia. Beautiful caramel color, firm, a bit cheddary in nature with a hint of saltiness. Lovely with the Forefathers Shiraz from McClare Valley, Australia, $30.

New Specialty food ditties:

v Torre Saracena Italian line: Caper sprouts and flowers--ever seen or tasted one? Delicate, delightful, and delicious! Wild artichokes in extra virgin Italian olive oil--cut as a button and bettcha can't eat just one! We have lots more...come check them out!

Upcoming Cheese and Wine event--Springfest

When: Sunday, April 18th 1pm-3pm

Where: Capische? at the Diamond Resort in Wailea

Price: $50.00 per person inclusive of tax and gratuity

Seating: limited to 25

RSVP: 874-3930

We’ll taste five fresh and lively wines, such as, Charles Krug Sauvingnon Blanc, Napa and Trimbach's Alsace Gewurtztraminer. Call for details or look for the flyer…coming soon.

Cheesy Tidbit:

When preparing a cheese plate, point the triangles outwards on the plate, fat side towards the middle and pointy towards the edge. This provides easy access to the cheese, and allows for a modest garnish in the center. Cheese plates don't require much garnish--let the cheese speak for itself.

Loads of Aloha and God Bless from the "wee" team at Who Cut the Cheese,

Big Cheese, Stephie, Jenny, and Sanni