1279 S. Kihei Road., #309,Azeka II, Mauka (808) 874-3930

 

 

Aloha, once again, to all you “kasephiles”, another fun term for cheese lovers!

 

Progress has been made since our last newsletter. We now have a website—yeah! whocutthecheese.net. We’re so thankful to Mr. Louie Avila of Loveland, OH. He was kind enough to secure the site when some scoundrel pirated the .com domain. His humor and creativity are apparent throughout the site. Hats off and many mahalos to Louie.

 

With this latest development, future newsletters can be accessed at the website or by email. However, if you still wish to receive this letter by “snail mail” please let us know via phone, fax, email, or, even better, when you stop by the shop. We’d love your input, cheesy stories, recipes, and/or cheesy tidbits. It’s all about sharing and caring!

 

During the past few months we’ve had some aspiring cheese mongers volunteer to be “guest” cheese wrappers. Locally, Jeanie and Luke Vance wrapped the entire “cave” after the first cheese and wine event at Bocalino’s. David Magenheim is a regular guest wrapper, and he even raps while he wraps—very entertaining!  After a full day of selling Sebastiani Wines all over Maui, Susan Allen, all the way from Seattle, stepped up to the plate to learn the fine are of wrapping cheese. Johanna Furtado, a unique volunteer (in more ways than one), is most excellent on the meat slicer—she helps out plenty. You go Jo! Many mahalos to all past, present and future guest wrappers.

 

Our second big cheese event, “All American Cheese Plate,” will be held at Stella Blues. The cheese line up will include: Humbolt Fog, Bellwether, Carmody, Maui’s own Surfing Goat, Napa Wrap, Maytag Blue, Iowa, and, hopefully, Cougar Gold from Washington State University. All cheeses will be beautifully paired with an outstanding all American wine selection. We can’t tell all, so you must come and experience it for yourself.

 

Thursday, November 20, 2003 George Debouef Beaujolais Nouveau arrives, officially kicking off the holiday season. And for all these years I thought the holiday season started on my birthday (11/16). Come celebrate the 2003 first release harvest! This is a limited offering, so let us know how many bottles you will need.

 

Wednesday, December 10, 2003: ROY’S—all about SPANISH cheese and wine. Call for details.

 

To wrap it up we need to mention some cheese ditties and popular customer requests for the month!

v      Bica, from Portugal, comes in a little “pillow” format, dusted with paprika. The flavors are very distinct—the feel on the mouth is very soft and sensuous with a bit of a bitey finish. This cheese is made of all three major cheese producing animals—cow, goat, and sheep. If you haven’t tried it come by and try this fast moving Portuguese gem.

v      Bellwether, Carmody requested by Tammy, who recently visited Sonoma. A super yummy cheese! Jack-like in nature with a kicky finish. It sold out in two days. Thank you Tammy!

v      Petit Basque, Pyrenees France, A cute little sheep’s milk cheese from the Pyrenees Alps—Monchego like in style but a little creamier and nuttier—Deeeelicious! This one sells out fast too. Thank you Christian.

v      Ditmar from Upcountry, graciously thought of us on his travels. He came across a Tibetan Yak cheese in a store in Seattle, DiLaurente’s. It is “utterly” different! We offered it for educational sampling as it is not yet available in this market. Mahalo to Ditmar

Thanks so much for your on-going support. I love it when people who have recently returned to the island exclaim, “You’re still here!” Yes, we are, and we’re here because of all of you.

 

Mahalo, Cheers, A Sante, and God Bless, Ann Tuomela