Wine.Woot: The Community: Woot Wines: Beehive Cheese Duo

Mar 19, 2009 12:00 AM
permalink

WootBot

quality posts: 14 Private Messages WootBot

Staff

Beehive Cheese Duo

Speed to First Woot:: 0m 7.000s

First Sucker:: MaskedMarvel

Last Wooter to Woot:: lizymae

Last Purchase:: 4 years ago

Order Pace (rank):: Bottom 31% of Wine Woots; Bottom 33% of all Woots

Woots Sold (rank):: Top 14% of Wine Woots; Top 23% of all Woots

Purchaser Experience

6% first woot
5% second woot
24% < 10 woots
28% < 25 woots
36% ≥ 25 woots

Purchaser Seniority

4% joined today
1% one week old
3% one month old
23% one year old
69% > one year old

Quantity Breakdown

96% bought 1
4% bought 2
0% bought 3

Percentage of Sales Per Hour

12	1	2	3	4	5	6	7	8	9	10	11	12	1	2	3	4	5	6	7	8	9	10	11
11%	5%	1%	2%	1%	1%	3%	7%	8%	6%	5%	7%	4%	5%	3%	5%	3%	4%	3%	3%	3%	4%	3%	3%

Percentage of Sales Per Day

Mon	Tue	Wed	Thu	Fri	Sat	Sun
0%	0%	0%	55%	22%	12%	11%

Woots by State

zero wooters wootinglots of wooters wooting

Quality Posts

(12:00 AM, 3/19/2009) Cesare knows t3h Google and found the Cheesery Website.
(12:04 AM, 3/19/2009) fairnymph thinks the Barely Buzzed is a bit too mild.
(12:06 AM, 3/19/2009) afranke wonders, " Will it fondue?"
(12:08 AM, 3/19/2009) fairnymph replies, "The BB melts nicely, so it wouldn't be a problem texture-wise, and the flavour is of course subjective.'
(12:08 AM, 3/19/2009) zorandra would like to know, "So, when the description says it will go with a "medium-bodied red wine" - what are some suggestions? Any recent WW offerings that it might pair with?"
(12:08 AM, 3/19/2009) koneco queries, "Which crackers might you recommend? Do they stand well enough on their own?"
(12:11 AM, 3/19/2009) fairnymph thinks, "Um, I can chime in here, too. I've tried pairing the BB with Cab, Pinot, and Zin - none worked that well, but then none of them (well, maybe the Cab) were rich enough. A less fruity, less sour, richer red wine would work better."
(12:12 AM, 3/19/2009) [BEEHIVE] timwelsh says, "Hi - Tim from Beehive Cheese here. They are 1 LB wedges. Servings per should be 16."
(12:25 AM, 3/19/2009) [BEEHIVE] timwelsh tells us, "Barely Buzzed is not a strong cheese and tends to get clobbered by a big red. My fav is a zin or a pinot that lets the cheese, coffee and lavender speak as well. The combination can really get crazy and complex. The paste of the cheese is creamy (thanks Jerseys) and that extra fat can handle tannins."
(12:30 AM, 3/19/2009) [BEEHIVE] timwelsh recommends, "The Barely Buzzed is tasty with rare roast beef, dried cherries and a rosemary cracker or bread - don't forget your favorite pinot."
(12:37 AM, 3/19/2009) [BEEHIVE] timwelsh thinks it'll work, but, "Fondue would not be the first thing I'd do with either cheese - check out the flavor of the cheese on its own, then crack a bottle of wine that you think may work, then check the fridge for something to nibble with it. Do the Fondue with what is left tomorrow.'
(1:23 AM, 3/19/2009) yumitori questions, "What sort of cheese would you call these? What stage of ripeness are they at (when shipped)?"
(1:28 AM, 3/19/2009) Troublemaker wants to know, " Is it pasteurized?"
(1:30 AM, 3/19/2009) magus57 ponders storage, taste, and texture.
(1:32 AM, 3/19/2009) [BEEHIVE] timwelsh tells Troublemaker, "Yes, both cheeses are made with pasteurized milk."
(9:36 AM, 3/19/2009) tripgrad tells us to go win free cheese.
(11:05 AM, 3/19/2009) [BEEHIVE] timwelsh shares some reviews, pairings, and style information.
(11:19 AM, 3/19/2009) [BEEHIVE] timwelsh discusses serving and storage.
(12:33 PM, 3/19/2009) mjc613 ponders ingredients, "What type of rennet was used for these cheeses?"
(12:54 PM, 3/19/2009) [BEEHIVE] timwelsh tells us, "The Barely Buzzed cheese in this shipment was made on July 28th, 2008. The SeaHive was made on May 19th, 2008. We would not call either cheese "sharp", but the SeaHive will have more of a bite."
(12:55 PM, 3/19/2009) [BEEHIVE] timwelsh tells mjc613, "Vegeterian Rennet"
(1:51 PM, 3/19/2009) [LABRAT] dmunsil needs you to insert your own rodent joke.
(3:45 PM, 3/19/2009) BillThePoet begs, "Can our labrats please add a comment or two on the lavender flavors?"
(3:51 PM, 3/19/2009) yumitori wonders, "I see that Beehive is participating in the Blue Sky program with your local power company. Is this primarily a business/financial decision or a philisophical one?"
(4:19 PM, 3/19/2009) [BEEHIVE] timwelsh says, "Very Subtle lavender... See Janet Fletcher review "
(4:27 PM, 3/19/2009) [BEEHIVE] timwelsh comments on coffee, "You can avoid the rind if you are not a big coffee person (there is usually someone around who is glad that you did because that means more for them). The flavors, from the coffee, that go into the cheese are not strong, some describe them as smokey and baconey."
(5:03 PM, 3/19/2009) WineWootaholic shares a cheesy connection.
(5:34 PM, 3/19/2009) fairnymph reports, "Southern Season does indeed carry the Seahive cheese as well, so I picked some up..."
(5:39 PM, 3/19/2009) fairnymph adds, "...those flavours are isolated to the rind, which you could cut off if you don't like them. Regardless, they are quite mild -even if you eat a hunk of rind by itself."
(11:14 PM, 3/19/2009) [LABRAT] dmunsil shares part two.
(4:01 PM, 3/20/2009) [BEEHIVE] timwelsh talks shipping.

Reply
Tattle

Mar 19, 2009 12:00 AM
permalink

Corrado

quality posts: 130 Private Messages Corrado

Volunteer Moderator

Beehive Cheese Duo
$29.99 + $5 shipping
Condition: Cheese
Products:
1 One Pound Barely Buzzed
1 One Pound Seahive

No CT links on this one.

...but with a name like this, shouldn't this be honey?

Corrado's Training Blog @ http://DrawnOutsideTheLinesOfReason.blogspot.com/
http://twitter.com/Corrado
**********************

It's not my fault that I love Gatzby! He's such a pretty, pretty "man."

Reply
Tattle

Mar 19, 2009 12:00 AM
permalink

Cesare

quality posts: 1185 Private Messages Cesare

Beehive Cheese website

-il Cesare

Sole Absolute Triple
Exalted High Tastemaster Supreme
“In the entire world there are only a few sounds that bring joy to all but the most jaded. One is the murmur of a kitten purring. Another is the thwack of a well-pitched baseball hitting a perfectly swung bat. And the third is the pop of a cork being pulled from a bottle of wine.” —George Taber

Reply
Tattle

Mar 19, 2009 12:03 AM
permalink

alien88

quality posts: 17 Private Messages alien88

Yay! cheese! Last cheese I bought was amazing.. in for one.

wooters.us - scoring more bags of Koi for you than others.

Reply
Tattle

Mar 19, 2009 12:04 AM
permalink

filteauf

quality posts: 0 Private Messages filteauf

Hmmm, I saw cheese and clicked the button, now I read:

Nutrition Facts:

* Serving Size: 1 oz (28g)
* Servings per Container: 8

I'm trusting these are both 1 pound like the description.

Reply
Tattle

Mar 19, 2009 12:04 AM
permalink

afranke

quality posts: 10 Private Messages afranke

One pound of each cheese, but the descriptions says 8 servings of a 1-oz. size?

Apparently proofreaders do English, not math.

Reply
Tattle

Mar 19, 2009 12:04 AM
permalink

fairnymph

quality posts: 55 Private Messages fairnymph

I have the Barely Buzzed in my fridge right now, actually! I picked it up at gourmet store here in Chapel Hill.

I'll be honest - I'm not very impressed by it, but then I tend towards strongly flavoured cheese. The BB is quite mild (like a mild cheddar or jack) other than the coffee and lavender flavours, which are fairly limited being only on the edges. Maybe it'd be more interesting if the rind:cheese ratio were higher, though coffee/cheese isn't the best pairing, IMO. The lavender has promise. Texture is firm and smooth, not crumbly.

My Cellar * Read my ramblings on LiveJournal.

79 wine.woots, 42 shirt.woots, 18 woots, 3 sellout.woots, 1 kids.woot

"I like my Sirah like I like my women: young, Petite and inky." - Thralow on CT

Reply
Tattle

Mar 19, 2009 12:04 AM
permalink