February 2010 Volume 07 Issue 2  

Holy Hallmark Holiday!!! Happy Valentines Day!

Yes, even though our message for the year is to "slow down", Mr. Time didn't get the memo! Here we are in February already!
 
As usual, we are here to make you look good, and keep you from being a "stupid cupid"! Additionally, we are purposely a tad late to get these ideas to you closer to the holiday.
 
Are you thinking of popping the "Big Question" on Valentines Day? So here is some cheese for thought for the future wedding...

cake2

 Bottom layer ~ Chateau Bourgone, double creme, France.

Middle layer ~ Pierre Robert, triple creme, France.

Top layer ~ Infamous Chaource, triple creme, Champagne, France.

This ethereal cheese-cake as pictured is  $119.00, or with crackers included $149.00. Whatever the occassion, this cake is truly irresistible!
 
In between each layer was a thin spread of Pinot Noir Strawberrry Jam from Oregon by Oregon growers and shippers. The cake was finished with fresh blueberries and nastursiums provided by Michael McCoy's micro greens farm in Kula. It was designed by Sara, our newest team cheese player.

 

 More Valentine ideas to keep you from being a stupid cupid!   

   © Large bunch if freshly cut Protea from Kula with a bottle of Spanish Cava by Segura Viudas - Special $26.99

 © Baby Mumm (187 ml) and a bottle of Scence, rose petal essence OR a baby Chambord - Special $19.99

  © Chocolates by Cynthia.... Oooh baby are these sinfully good chocolate truffles - Lilikoi, orange with Prosecco, and macadamia nut. Special 6 piece box $11.99, regularly $13.99.


Tasting Highlights

Another highlight from the product tasting! Ribeye steak seasoned with Sabatino Truffle Salt, bbq-ued to perfection, then slathered with Grevenbroeker Blue from Belgium. We highlighted this marbled marvel a couple letters ago. It is slightly earthy, creamy, and just darn delicious! The cheesemaker makes this cheese for his wife who doesn't necessarily like blues...she loves it!
 
Zinfully Cheese tasting highlight...Black garlic mascarpone cheese tartlets paired with Heitz Ink Grade Port. The tart crust was baked berry & spiced Nairns crumbs with butter, a generous dollop of mascarpone and clotted cream mixture then topped with one whole black garlic clove...OFF THE HOOK! It was a mystery for participants and it was fun hearing the guesses ...licorice, jelly bean, and olive? The olive guess may have been based on appearance. Good fun! We should also mention that the popular Heitz porto is now available at the shop again!


Ph. 808.874.3930
Monthly Cheese & Wine Tasting!
5 wines paired with 5 cheeses

This Month:  Cordially, Cheese (Portos & other dessert wines)

When:  Sunday, February 28th, from 3-5pm

Where: Stella Blues Cafe (in same center as Who Cut The Cheese)

Cost: $30 per person, including tax

Call for reservations: 808-874-3930 ~ Seating is limited.

2010 Tasting Calendar - Last Sunday of most months

February 28, 2010 - Cordially, Cheese (Portos & other dessert wines) March 28, 2010 - A toast to the Irish! Beer, Cheese and Whisky
April 25, 2010 - Bah, Bah Beautiful Sheep! May 30, 2010 - Old World & New World Whites
June 27, 2010 - Sake to me with some cheese!  July 25, 2010 - “Won’t you let us take you on a Mediterranean Sea Cruise!?” Ooh, wee, baby!
August 29, 2010 - Pretty in Pink September 26, 2010 - Holy Cows!
October 31, 2010 (date subject to change based on a group vote) - “Spirit-full” Cheese Tasting November 30, 2010  - Let's do Argentina!
December 27, 2010 - The sweeter side of sparklers!

New on the Grocery Shelf

34° Crispbreads

34° degrees crackers from Colorado. This is a delicate wafer that is even more delicate that the Aussy waterwheels which we adore as well. This new cracker, along with the black garlic, were two items that appeared to be most popular at the Fancy Food Show that the Big Cheese attended in January. Every cheese station featured these new crackers with their cheese offerings. We are currently carrying the original which is the ideal vehicle for cheese. These crispbreads, along with Margaret's Crisps are the perfect companions for the cheese-cake featured in this newsletter.
East Meets West

 

Cheese East meets West...

Aloha, Heather Cantin from Chattam, Mass!!! She closes her cheese shop each winter, and this year she packed up for Maui. It is her first time visiting the island, and she will be working at Who Cut The Cheese this winter. Please stop by and extend your warmest aloha to Heather! Is there a sniff of opportunity for the Big Cheese in Chattam this summer?


Who Cut the Cheese | 1279 S. Kihei Rd. #309 | Kihei | HI | US | 96753