Brimming into Octoberfest! 

5 Beers, 5 Cheeses, 3-5pm. Don't miss out! We want to be the first to celebrate Octoberfest and get the party rolling!!

We'll be featuring a special Octoberfest brew from Maui Brewing Co., as well as Belgium, and of course German Brews!  **Tastings are now on the last Sunday of the month. Call for reservations as it sells out quickly.

5 Cheese 5 Wines

 3-5 pm

Tasting Calendar

September 30th - Octoberfest

October 28th - Rhone Ranger Review

November 25th - Old World and New World Meritage Wines (Bordeaux Blends)

December 30th - New Year's Preview - Champagnes and Sparklers

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Neal’s Yard is a courtyard in the middle of London, where Neal’s Yard Dairy opened in 1979. In those days, they made cheese and sold it, all in the same tiny space. Within a year, though, Neal’s Yard Dairy started buying cheese from farms all over the British Isles. The principles of the business originated in those early days. Because they visit the farms and talk to the cheesemakers, they understand the cheese and the variations from one day to the next, which make the difference between a good cheese and a great cheese. We are excited and honored to be offering Neal’s Yard Dairy cheeses at Who Cut The Cheese and look forward to getting your feedback.

Berkswell: Raw milk from the Fletchers’ flock of Friesland Sheep. The Fletchers make Berkswell at their beautiful Elizabethan farmhouse in the Forest of Arden. The cheeses drain in the modern version of traditional basket moulds: kitchen colanders. Fruity, meaty, rich, and nutty with a “zippy” acidity.

Colston-Bassett Shropshire Blue: Natural Rind, pasteurized milk from 5 farms surrounding the dairy. Shropshire Blue was invented in the early eighties by a Cheshire Cheese factor called Dennis Biggins. It is creamy and delicate, with a sweetness that turns into a gently zingy, spicy note. Shropshire Blue has all the qualities of a good creamy Stilton, and it is orange too.

Coolea: Pasteurized cows’ milk cheese made by Dickie Willems on his farm near Macroom, County Cork, Ireland. Dickie’s family moved to Ireland over twenty years ago from Amsterdam and began making cheese just to feed themselves. Since then its popularity has taken off. It doesn’t have the boldness of a lot of the Gouda available in the US; instead it is mellow, sweet to the point of caramel, and full-flavored.

Crozier Blue: Pasteurized sheep’s milk cheese made in Cashel, Tiperrary, Ireland. It is made in a similar way to Cashel Blue, but using sheep’s milk. Louis Grubb’s cousin Henry Clifton-Brown started milking sheep on a neighboring farm several years ago. Louis makes the milk into cheese when he is not busy with Cashel, and Crozier is the result.Creamy like Cashel rather than firm like Beenleigh. Can often ripen into a very strong blue.

Kirkham's Lancashire: A raw milk cheese and the best Lancashire Neal’s Yard Dairy has ever tasted. Its flavor is lemony and yoghurty with a good Lancashire tang. The texture is moist, rich, crumbly and creamy with what the locals call a 'buttery crumble'. Graham Kirkham calls it 'fluffy monster'.

Montgomery Cheddar - Arriving the 1st week of November!  Pre-order so you'll sure to get some. A raw milk cheese from the Montgomery's herd of Friesian-Holstein cows. Neal's Yard Dairy's most popular Cheddar is made within 20 miles of the town Cheddar in the lush dairy land of Somerset. James Montgomery's cheese is dry and flaky with deep, rich, fruity, and savory flavors and an incredibly long finish. The definitive traditional Cheddar.