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| October 2009 | Volume 06 Issue 10 | ||||||||||||||||
 You can run but you cannot hide! The holidays are upon us! Let's start off with the Trick or Cheese!
Sunday October 25th we'll be doing another blind wine tasting. This month it will be 5 blind reds and the cheeses will be identified. We identified the cheese at our 5 Blind Whites, so everybody came up with their favorite pairings. At this month's tasting, costumes will be encouraged with a Best Costume Contest. The winner will receive a $50 gift card from Who Cut The Cheese!
 Blind White Wine Tasting Review For this tasting we picked fairly mainstream wine varietals, and chose two Chardonnays, to show the side by side difference of an oaked versus an unoaked Chardonnay. Most people knew we tried to trick them by having the same varietal. An astute and gregarious group! Fun was had by all!
THE LINE UP The Wines Cline, Sonoma Coast, CA - Viognier 4 Vines Naked, Santa Barbara, CA - An unoaked Chardonnay Beringer, Napa, CA - A lightly oaked Chardonnay that was a very pleasant surprise as to how well integrated with the oak and apple and pear fruit flavors. Lurton, Pinot Grigio, Argentina - Old world style in a new world which has excellent representation of the varietal. Crisp, clean, with some minerality. A Big Cheese favorite with Piave as well! Cold Stream, Sauvignon Blanc, Yarra Valley, Australia. Not a typical down under Sauvignon Blanc. Aussy Sauv Blancs don't have all the gooseberry and grapefruit characteristics of New Zealand. It reminded us of an Old World Sauvignon Blanc. Great with the Pyramid chevre by Jacquin from the Loire Valley, France. Last of the summer goat milk for this year: fieisty, fun and flinty with a slight tang on the finish.
Pyramid Chevre goat from the Loire Valley, France
Tuscan Melon, Honeydew Melon, Kiwi, Pink lady apples from New Zealand, Bartlett Pears, Purple Grapes, Fresh Adriatic Figs.
THE WINNERS Piave Vecchio may have been the big winner loving each of the wines. The Cline Viognier was especially fun with its hints of tropicalness melding with the pineapple over tones of Piave. We tend to offer Piave as an alternative to Parmesean Reggiano for its texture, but with our climate and tropical atmosphere we like the Piave because it lends to some of those tropical fruit characteristics.
Ph. 808.874.3930
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Monthly Tasting: Cheese & Wine!
 5 wines paired with 5 cheeses
This Month: Blind Tasting of Reds (Don't forget to wear a costume or red!) When: Sunday, October 25th, 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
New at Who Cut The Cheese!!
 New Face in the Cheese Case: Grevenbroecker, Belguim Blue Wowee, Wow! This one is off the hook! A farmstead raw cow's milk blue cheese which is creamy, earthy, and a little salty attitude. Just look how stunning of a cheese it is, one of the most beautiful we've ever seen! Wish we could have a scratch and taste electronically. This pic is worth a thousand words! What makes this blue different is that the cheese isn't pierced or injected with mold (Penicillium Roqueforti). Rather, the mold is introduced to the individual curds and then pressed together, creating its lovely marbled appearance. Though Belgium is better known for its beer, it actually is home to over 300 varieties of cheese. The lack of notoriety is because many are produced on small family farms, and never exported out of the country. Grevenbroecker comes from Catharinadal Kaasmakerij, a family-run 100 cow dairy farm in northern Belgium. All of the cheese is made, sold, and distributed from this farm, making us very lucky to have it! 
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