Big Cheese Newsletter

 
 

CHEEZETOIDS BY GORDIE

Q: Why are some goat cheeses coated with a bit of ash?

 

A. To add to the complexity of the flavor

B. to preserve the cheese from aging

C. to promote the growth of mold on the cheeses rine

D. both A and C

 

Answer: D

 Ash is usually coated onto goat cheeses so it can add flavor by itself and by promoting the growth of mold on the rind. The ash often comes from oak charcoal and is a tradition to put ash on cheeses from the Loire Valley.

 
 

CHEESY HAPPENINGS!

 

  • Don’t forget about our end of the month cheese and wine tasting on Friday September 29, 2006 at 5pm at Bocalinos.  We will be languishing in the “Last Days of Summer” by visiting some of our favorite white wines and cheeses from around the world!
  • Also, we have another fabulous quarterly tasting to be held at Yorman’s on Sunday October 8th from 5-7 pm called “The Moody Moos.”  We will be visiting some double and triple creams from France and around the world, as well as enjoying the sunset and some jazz.
 

CHEESE OLYMPICS COUNTDOWN!!!

Last month we mentioned all the wonderful restaurants participating in the upcoming Cheese Olympics. Should we boast again? Sarento’s, Spago, Roy’s, Capische? Yorman’s, and the new kid coming to the block, Bin 69…wow! What a culinary line up!

 

Now we would like to mention a few helping out in other big fashions…Life’s a Beach is donating the sound system—go Vikki and Adam-Mahalo! Davelynn from Clearwire hooked us up with a hot band with the cool contemporary Hawaiian/Jawaiian sound, and I’m sure they will play their song for families and friends who deal with “ice” problems in their lives. That is ONE of the main reasons for this fabulous event…”People, food, and fun (B)eat drugs and crime out of Kihei!” Go Kihei!!!

 

Kihei Ice is donating plenty of pounds to chill down our waters and sodas…Mahalo Tina and Mike. Hawaii Super Liquor store is donating water and Hawaii Sun drinks, the fine folks from Fiji water will be quenching our thirsts, and that’s just a few. We will follow up later with the FULL list of sponsors and contributors once we have pulled off this premier athletic/food, chef and keiki event! Now, on to the cheese, wine, and on-going fun from Who Cut The Cheese. A little added note…we have two of our cheesemongers contributing new articles by them as well as our talented Gordie McQuire with is informative “Cheesetoids by Gordie”.

 

 

 

 
 

 
 

 

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Volume 03 Issue IX          Aloha to all of our favorite Cheeze loverz from Who Cut the Cheese!     Sept. 2006

 

 

 

 

 
 

 

 

Text Box: DESSERT ON THE RUN Last month the Big Cheese had two social gathering after she had to close the shop, and of course forgetting she needed to bring something, and it happened to be a dessert…H-E-L-L-O dessert is not the Big Cheese’s forté! Well…slice…dollop…drizzle & sprinkle…the following ingredients in that order: 2 peaches, mascarpone cheese, La Saba and toasted pine nuts…viola! Dessert in 5 minutes, and your guests will be begging for more. Accompany this with Tegole hazelnut wafers from Italy.