Volume 03 Issue V1 Aloha to all
of our favorite Cheeze loverz from Who Cut the Cheese! June 2006 Cheezetoids by Gordie! How much milk can one goat produce in a day? A.) one and half gallons B.) A Pint C.) three gallons
D.) 2-3 quarts Answer: D.) Enough to make one wheel of Clabicou de Poitou! A Gordon
McGuire Production! So, we’ve been tasting
wine daily for three years now, and have found ourselves revisiting several
wines, on a regular basis, for our own personal consumption of course. We
are excited to introduce a collection of ten wines we consider our “Tried
and True.” They include some austere wines like Pic Pou de Pinet from the Languedoc, a shellfish lover of wine ~ crisp with balanced acidity, and Vega Sindoa Rose!
A Spanish treasure that we’re sure you’ll agree is something to look
forward to after a long day of work and heat; blind taste it – it’s dry
enough to please creamy pastas with enough body to hold up to grilled
meats, while maintaining its clean, chilled, tart and fruity raciness for
the palate. And, Il Cuore Rouge ~ great for big barbeque. The most
pleasing Part: They’re all under $14. ·
Friday, June
30th! Featured on the lanai of our friendly neighbors at Bocolinos. 5-6 pm $20 Eight wines with complimentary international cheese. Informal taste around,
reserve a spot by calling ahead 874-3930 or just stop by. Introducing –
The “Tried & True” Summer Collection ·
Custom
Panini: a Who Cut the Cheese shop staple! 11am—2pm daily. Call ahead for a quick pick up. ·
Gift Cards
available for Who Cut the Cheese Fans. Buy one today! They’re elegantly
packaged for any occasion! ·
Maui Film Festival: An evening under
the stars! Friday, June 18th Panini, Classic Ceasars, and
Custom Cheese Plates! Stuye’s
Cellar: Tried & True Summer Collection ·
Spring
has come and gone, but we’re still springing into summer with some of the
world’s most treasured cheeses. They are the best of the best, re-ordered
because we could! We still can’t believe that way out here in the middle
of the Pacific, these little French gems are willing to grace us with their
presence. Three, in particular, were the leaders of the 15 we shared with
our Maui Cheese lovers in May, Blue de Bocage, a dreamy blue goat from a
region renowned for its butter, Tomme du Bonhomme, a savory gentlemen
studded with thyme leaves, and Blanc Blue de Rizet, the Master over worldly
Humboldt Fog! Blanc Blue de Rizet, and his little entourage, will engage
you and impress you. We’re pleased!
Cheezy Happenings June 2006
Big Cheese Newsletter
Pascal Belleviere By Popular Demand
