January 2010 Volume 07 Issue 1  

HAPPY NEW YEAR!!!
 
Okay, we're still in the first week of the month and new decade, so we are right on Aloha time. Actually, the New Year message from us is to SLOW DOWN! Where did 2009 go? Most of us are pretty happy to be in this new decade, and isn't it funny that even with a not so good year, it seemed to fly right on by? Let's slow down so we can savor each and every day!
 
This keeps in sync with our shop philosophy - we are "slow food", so do call ahead for your paninis!!! Or anything that needs more love and care than usual. For example, one pound of perfectly sliced proscuitto needs a little more time, so in order to keep providing you with excellent service, give us a call and we'll have it ready for you.  

Back on the panini note - your choice of bresaola beef, fennel or dry salami, mesquite smoked turkey, proscuitto or cotto ham both from Parma, or Serrano ham from Spain. Our veggie panini is marinated artichoke hearts with choice of pesto or olive tapenade, and OF COURSE the "fromage du jour" (cheese of the day) and roasted tomatoes. Remember, the cheese of the day may vary from Appenzeller to Taleggio!!! All grilled to perfection! Ala carte $8.99 or with Greek olives and pretzels $10.99. Ask for our panini punch cards...they are back. After 10 you get one FREE!!!

Panini_Platter_04

Cheesy Happenings

January 17th - 19th - The Big Cheese will be sniffing out some new ideas from the Fancy Food Show in San Francisco, so come check us out for new goodies soon!!!

January TBA - Wine & Cheese Cruise on the Alii Nui, once again cruise date TBA!!! It looks like Wednesday, January 27th or Friday, January 29th, 5:00-7pm. We'll keep you posted or call our shop at 808-874-3930 for updates if you're interested!!!

Sunday, January 31st, 3-5pm - Monthly Wine & Cheese Tasting at Stella Blues...Zinfully Cheese! 5 decadent Zins with 5 masterfully paired cheeses and all the fun accoutrements! Make your reservation, as these have seriously been selling out!!! $30 per person inclusive.

Tuesday, February 2nd - VITEC Wine & Cheese 101: Big Cheese teams up with Alan Jahns, a long time wine veteran! He's been teaching about wine for over 20 years in the community and state wide. A real treat! This class is Tuesday, February 2nd from 7-9pm in Laulima 106 at MCC. $89 for the class and $10 for materials.

 


BIG CHEESE BLACK-EYED PEAS

New Year's Traditions - You'll need to save this, since black-eyed peas should be eaten on new year's day for good luck, and a side of collard greens for prosperity. In December we featured some of the Big Cheese's black-eyed peas accompanied by Marieke smoked gouda with cumin - a huge hit! We had a toasty 100% chardonnay brut from Italy, Ferrari... yummerlicious!

  • 1     Bag Black Eyed Peas (1lb-1 1/2lb) rinsed well in a colander
  • 1-2  Package of 4 ham hocks or shanks depending on size of pieces or how “hammy” you like it
  • 3     Bay leaves broken in half
  • Water to fill the pot 2/3-3/4 full…plenty to cover the peas
  • 1      Jalapeno

Remove outer skin (hock) from the ham, cut away from the bone and cube.

Place ham & bones in the pot with peas, water and bay leaves, bring to a boil, then turn down to simmer. Simmer for 1-2 hours until peas are tender. Place whole jalepeno in pot to cook for 30-40 minutes. Let it cool, remove skin and seed, then dice finely. Remove ham bones. 

Saute:

  • 2 tblsp.    Olive oil
  • 1              Medium onion chopped
  • 5-6          Cloves of garlic, minced
  • 2 dashes  Crushed Red pepper
  • 2 Tblsp    Fresh or dried Thyme
  • 2 dashes  Black pepper

Saute all together until onions are transparent, then add mixture to the pot of peas and let them all hang out for awhile, 30-40 minutes on a very low heat.

Serve with a thin slice of Marieke Smoked Gouda with Cumin, either on the side or on the top of the soup. 

For prosperity, open a can of Old Glory Collard Greens, heat and serve on the side or in the soup.


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

This Month:  Zinfully Cheese

When:  Sunday, January 31st, 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.

2009/2010 Tasting Calendar - Last Sunday of most months

January 31, 2010 - Zinfully Cheese 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!

In the Cheese Case

Revisited Face in the Case:  Monsieur Beaufort

There are three types or seasons for Beaufort, and currently we have the "winter" version or Beaufort a' hiver.

When it comes from the summer season it is referred to as Beaufort de Savoie, and chalet produced is Beaufort d' Alpage, which simply means from the mountains.

Stylistically this cheese is similar to a Gruyere or Comte, but it is more reflective from the pastures in which the Abondance or Tartainese cows graze. It is richer and creamier with more milk, honey and butter nuances. The paste doesn't have many holes and it is more supple that the others.

This is truly a Big Cheese in that it weighs almost 100lbs per wheel and it takes 130 gallons of milk for one wheel. This cheese loves smoked salmon!!! We are offering a smoked salmon spread ($23.99/lb) that would just be off the hook with this cheese!!! Beaufort a' hiver $49/lb.

istock_000010038055xsmall_sancerre

Wine of the Week

Daniel Chotard Sancerre, France 2005 - Super fresh and clean, elegant yet earthy. Notes of tarragon are subdued to lemon zest, limestone and a flash of flint. This Sauvignon Blanc is quite crisp and dry yet bright and juicy, picking up hints of spiced lemon and jasmine on the finish. Attractive and delicious (like us!). Cheers! Regularly $32.99 this month $24.99...such a deal!
New on the Grocery Shelf!

The Black Garlic Revolution

from MSD Farms

"Not all garlic is created equal"! Just as cheese, wine or any agricultural product, it's about the terroir or earth. The giant garlic producers in the world are China, Korea and India. What happened to the garlic captial - Gilroy, CA?!

Did you know that China produces 66% or more of the total world tonnage of garlic? We didn't either! Korea is known for their ideal growing conditions of black garlic. Since each black garlic producer has their own method and process, details are minimal at best on this product which has been around for almost 10 years. This product was first introduced to the general public at the Osaka convention in 1997.

This garlic has a shelf life of at least a year, and it is buttery sweet with no garlic smell, so not only is it tasty, it's good for you! This product just hit our shelves in the food service size, so we will offer it by the ounce ($3.50/oz.)The two-bulb retail packs will be available soon.  Come in for a sample...we are going to experiment with a fresh chevre and black garlic spread...OMG!!!

Make 2010 the best it's ever been!!! Remember, slow down and enjoy and savor each day as we do our food and wine! Happy New Year and we most certainly appreciate your continued love of cheese, fine wine and good times! 

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