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| April 2010 | Volume 07 Issue 4 | ||||||||||||
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Wine & Cheese Cruise on board the beautiful Alii Nui
Saturday, April 17th "Won't you let us take you on a 'cheese' cruise?" Come join us on our second wine and cheese cruise aboard the Alii Nui! Enjoy wonderful wine and cheese pairings with an assortment of crackers, bread and accoutrements. You can enjoy all of these lovely treats and a beautiful Maui sunset while cruising on a luxury catamaran! Tickets are $80.94 per person, inclusive of tax.
Ewephoria come in 2nd! This cheese is a house favorite and it has just won the attention of many others. Ewephoria placed 2nd in a recent cheese competition. We are glad this nutty sheep's milk gouda from Holland is getting some recognition! The Panini Meal is back!
 New South American Wine Tilia Cabernet Sauvignon Named after the Linden tree (Tilia is the Latin term) which is commonly found throughout Argentina, especially in wine country. The tilia flower has been used for many years to make relaxing herbal tea. We think that this wine would also be lovely to enjoy after a long day’s work, or just while spending time with family or friends! The wine is made at Bodegas Esmeralda in the Eastern region of Mendoza, by Alejandro Viggiani at the Catena family winery. The grapes are all sustainably farmed. This Cabernet Sauvignon pours out dark purple with a hint of ruby red. The nose is full of ripe red fruits and it has a little spice as well! We love the fullness in the mouth of red currant and cassis fruit. It also has some nice woody cedar notes. It finishes soft with fine tannins. New Face in the Case
Burning Melange! From our favorite Wisconsin Gouda producer Marieke This Gouda is smooth and creamy with flavors that become more complex as it ages. This cheese is packed with spices and has an incredible yet subtle flavor. It has a combination of nettles, chives, celery, parsley, dried onion and garlic. The cheese makers say this cheese is very Dutch tasting and reminds them of home in Holland. They use an authentic Old World Gouda recipe and all the equipment, cultures, herbs and spices are imported from Holland. The wheels are aged in a special curing room on Dutch pine planks, which are used to absorb liquid from the cheese. For the first two weeks the wheels are flipped each day to help distribute the butterfat evenly. They hand-paint a breathable coating on the wheels during this time spent aging. After the 14 days the cheese is turned only twice weekly for the remainder of the time it spends in the Wisconsin facility. Tasting Highlight
3 1/4 cup flour
Preheat oven to 450 F. Sift all the dry ingredients together in a bowl. Pour in most of the buttermilk and mix in with you hands. Add more buttermilk to consistency and be soft but not too wet or sticky. When it all comes together place the round of dough on a floured surface and roll around to coat and form a ball, do not knead. Place on baking sheet and cut a cross in the top about an 1/2 inch deep. Turn oven temperature down to 400 F and bake bread 45 minutes. You know when it's done if you knock on the bottom and it sounds hollow. Ph. 808.874.3930
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Monthly Cheese & Wine Tasting!
 5 wines paired with 5 cheeses
This Month: Bah, Bah, Beautiful Sheep When: Sunday, April 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. 2010 Tasting Calendar - Last Sunday of most months
New Must Try Recipe
Malt Whiskey Caramel Corn We've been in love with this recipe ever since we first tested it and was equally enjoyed at the March tasting! We adapted the recipe, which originally called for tequila, from the February issue of Food & Wine. It was such a hit we want to share it with you here. It is so easy to make and has such lovely layers of flavor. Enjoy!
-Preheat the oven to 250 degrees
Aloha Heather
We are sad to see her go. That's right, our favorite East Coast cheese gal is leaving us. If any of you have been into the shop lately you might have met Heather Cantin. She was visiting while on leave from her cheese shop in Chatham, Massachusettes. So if any of you are ever in that area stop on in the Chatham Cheese Co. and say aloha to our new friend.
However, we do have good news to tell of her departure. Heather will be re-opening her shop for the season the same day as the 7th Anniversary of Who Cut The Cheese and it happens to fall on the 7th of May! We will be having a HUGE SALE to commemorate the events. There will be select $7 wines, $7 beer & cheese combos, $7 Soho Lychee and Mumm package and much more! We will be providing more information when the date comes closer. We are very excited about this event and hope you will enjoy it with us!
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