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| October 2007 | Volume 04 Issue 10 |
 Trick or Cheese? This Montgomery Cheddar cheese is no trick. It's a classic. One of few examples of a classic English cheddar. Made on a small farm in Somerset, England, using milk from the family's own herd. Only 10-15 wheels are made per day! The flavor is like nothing else: nutty, fruity, grassy, balanced, tangy but not too sharp. As complex & memorable a palette experience as any wine. Pair with - Red wines love this cheese, most whites will be overwhelmed. Sherry, Port, or craft beers are also good options. 10% off Montgomery Cheddar this Month! Don’t forget to pick up Montgomery cheddar for your dish to enter the Recipe Contest! Read Monthly Tasting's "Event Highlights" for more info...
Thanksgiving Special  10% off : Get your holiday platter and basket orders in by November 10th and receive 10% off. Call 874-3930 or stop by, we're open 10am-7pm DAILY! Let us make you look good! 
Now Serving Gelato from Zia Maria's!
Made following the authentic techniques of Italian Gelato makers. Come in and treat yourself to a cup of delish Dolce de Leche Gelato! Ph. 808.874.3930
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Monthly Wine & Cheese Tasting
 ' ' ' ' ' ' 5 wines paired with 5 cheeses This Month: Global Rhone Ranger Review When: Sunday, October 28th, 3-5pm Where: Tip-Ups Tavern - 3 doors down from Who Cut The Cheese Featuring: Red and white global Rhone "style" wines Event Highlights
2007 Tasting Calendar -Last Sunday of Every Month October 28th- RhoneRanger Review November 25th- Old World and New World Meritage Wines (Bordeaux Blends) December 30th- New Year's Preview - Champagnes & Sparklers Halloween Wine
 This white wine has a beautiful nose of peaches, nectarine, and honeysuckle... Leading us to expect a sweet wine, yet, it is clean and refreshing, with crisp acidity. The palette is complex with fruit & floral essence, but it is fundamentally a dry wine. Beautiful with poultry, veal, or fish. The label makes this perfect for Halloween and being a Viognier, it is has origins in the Rhone Valley of Southern France -- coincidently the region of highlight for this month's tasting! cheesetoid by Gordie: When a cheese is becoming liquescent, it is?
A. the sensation that the cheese is melting inside your mouth
B. developing a soft interior and hard exterior
C. becoming watery or liquid
D. Both C and A
The answer is D. A cheese is considered liquescent when it is turning into a liquid. Like when a cheese "melts" inside your mouth, or when you leave a soft creamy cheese outside for too long.
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