Beehive Cheese Award Winning Barely Buzzed and Butter Bound - 2 lb. Pack
$29.99 + $5 shipping
CONDITION:Cheese
PRODUCTS:
1 Barely Buzzed - 1 lb
1 Butter Bound - 1 lb

Product website

Yelp

Previous offers:
10/20/10 (Woot-off)
10/9/09 (Woot-off)
3/19/09

The Barely Buzzed is one of the best cheeses I've ever had with a good red wine.

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

That's only 1/2 a pound, unless pounds now contain 8 ounces instead of 16...

So, mods, are we getting 2 blocks of each cheese?

Oh hell this stuff is good!

philbob10 wrote:The Barely Buzzed is one of the best cheeses I've ever had with a good red wine.

What would you recommend?

Wow these sound awesome. Too bad I'm on a business trip all of next week. Does someone need to be there to sign for them? Thoughts on temperature stability if it sits outside my door waiting for the pet-sitter to put it in my fridge for a day (temps high 30s to about 60 right now where I am)? How fast is the turnaround for shipping time/anticipated delivery date to the east coast?

If it doesn't arrive until the week after next then I'm in for sure:-)

Umm...is it just me, or is this really ridiculously expensive?

Is the Barely Buzzed vegetarian? I'm guessing not since the Butter Bound specifically says "Vegetarian Rennet" but Barely Buzzed just says "Enzymes"?

What if I'm not a wine drinker? I do love cheese. Any suggestions on what to cook using this cheese?

wordek wrote:Wow these sound awesome. Too bad I'm on a business trip all of next week. Does someone need to be there to sign for them? Thoughts on temperature stability if it sits outside my door waiting for the pet-sitter to put it in my fridge for a day (temps high 30s to about 60 right now where I am)? How fast is the turnaround for shipping time/anticipated delivery date to the east coast?

If it doesn't arrive until the week after next then I'm in for sure:-)

It says:
** Cheese will be cut, wrapped and begin shipping the following week.

So it sounds like the week after next would be the earliest you get it if they're not going to start cutting and wrapping and shipping until next week...

But if not, can't you arrange for the petsitter to hang out the day it's delivered? Get an extra set and bribe--er, gift to petsitter?

So is this really worth taking the price risk for being out of touch rube when it comes to cheese?

shelldav wrote:Umm...is it just me, or is this really ridiculously expensive?

aged cheese like this tend to cost this much or more...which sucks cuz that means i can't have any

wordek wrote:Wow these sound awesome. Too bad I'm on a business trip all of next week. Does someone need to be there to sign for them? Thoughts on temperature stability if it sits outside my door waiting for the pet-sitter to put it in my fridge for a day (temps high 30s to about 60 right now where I am)? How fast is the turnaround for shipping time/anticipated delivery date to the east coast?

If it doesn't arrive until the week after next then I'm in for sure:-)

They ship this cheese with one of those frozen gel packs--and it was still frozen when I got mine last time this was on here (west coast.) The butter bound is delicious!

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

That's only 1/2 a pound, unless pounds now contain 8 ounces instead of 16...

So, mods, are we getting 2 blocks of each cheese?

Previous woot, owner stated it is 16 oz

kevito wrote:So is this really worth taking the price risk for being out of touch rube when it comes to cheese?

uh...YES!

Don't quality posts usually get some sort of summary link on the main page instead of just a verbatim copy of the comment? :-P

psm321 wrote:Is the Barely Buzzed vegetarian? I'm guessing not since the Butter Bound specifically says "Vegetarian Rennet" but Barely Buzzed just says "Enzymes"?

I've had the Barely Buzzed before, and I remember the owner saying that they used a vegetable rennet. Just to be sure, I checked on line and found this list of cheeses that use vegetable rennet.

I think that this cheese is the most addicting cheese on the planet. If I am not careful, I could eat a half pound in one sitting.

We had the Barely Buzzed as part of a cheese plate a last week while in Seattle. I barely got a taste because my husband scarfed it! Fantastic stuff - but this time I'm not sharing!

wordek wrote:Wow these sound awesome. Too bad I'm on a business trip all of next week. Does someone need to be there to sign for them?

No one needs to sign for the cheese, so you might get a neighbor to watch your door for you. But you should tell them that they are delivering your cheesemaking KIT. Otherwise you could return to a very happy neighbor and no cheese.

blokx wrote:What if I'm not a wine drinker? I do love cheese. Any suggestions on what to cook using this cheese?

I would not cook with it but just slice it thin to layer on any gourmet crackers.Avoiding any California wine with high levels of cancer-causing hexavalent chromium is a good idea.Order the cheese before the plume of radioactive cesium 137 isotopes get here from Japan.

Edelfaeule wrote:What would you recommend?

I can't speak for the person who suggested the wine, but I would go with a chianti, since it goes with everything. As for me, I just eat it plain, and try not to eat the whole purchase by myself.

Wow, another cheese I have tried in the past couple of weeks. Barely Buzzed is an amazing cheese. I didn't think I would like it but I did. The aged cheddar is really complimented by the espresso and lavender rub. I had this with a petite sirah dessert wine (J Scott's Mistelle, from Oregon) and it was a knock out. Anyway, the rub is subtle and adds nice layers of flavor to the cheese without being invasive or overly floral. I definitely recommend this!

bzbdewd wrote:We had the Barely Buzzed as part of a cheese plate a last week while in Seattle. I barely got a taste because my husband scarfed it! Fantastic stuff - but this time I'm not sharing!

Which restaurant? (I wonder if it was mine...)

I have had both of these, Barely Buzzed is great with its' interesting coating and the butter bound is a very good creamy white cheese similar in mouth feel to a fresh Fontina. For less than $20/lb good deal, coming up during lent not such great timing.

Edelfaeule wrote:What would you recommend?

None,have the barely buzzed with a top shelf beer like it shows on Beehive's website.Any Cali wine would ruin the fine flavor of this quality cheese.

This would've been far more awesome if it had been paired with some of the Cremini artisan salami that's been on here a few times.

even more awesome would be some good crackers or bread to go with.

Woot should expand from wine.woot to foodies.woot or something and sell neat local stuff that is hard to find nationally.

Impressive ingredients on the Butter Bound. Raw milk, organic, and from Jersey cows. You can't ask for anything more. I think I'm going to have to be in for one to support the cause.

Is the Barely Buzzed also made from raw milk and is it organic?

I've been waiting a long time for Beehive Cheese to return to Woot, so I am one happy camper! To those folks who ask if it worth the price I say... This ain't your Momma's Velveeta! Yes, it cost some money, but the quality and attention to detail is in the product and results in a tremendous enjoyment factor. IMHO, if you enjoy cheese, you will be glad you made the purchase and the only sadness you will experience is when the last morsel is gone.

BTW, this will be my 100th Woot!

greggarcia wrote:BTW, this will be my 100th Woot!

You: "Hi! My name is Greg, and I'm a wootaholic."

Us: "Hi, Greg!"

Recognition of the problem is the first step toward recovery. Or something.

TooOldForThis wrote:You: "Hi! My name is Greg, and I'm a wootaholic."

Us: "Hi, Greg!"

Recognition of the problem is the first step toward recovery. Or something.

Guilty as charged! But in my defense let me point out that purchasing from Woot means I don't have to submit to the extortion of paying sales tax to the Gubmint, and I don't have to use expensive gasoline to drive to the store. AND, since moving away from the bountiful SF Bay Area to the desert.... what store? Ahh, the benefits of living in tsunami-safe Nevada!

Happy St. Patrick's Day!!!

TooOldForThis wrote:You: "Hi! My name is Greg, and I'm a wootaholic."

Us: "Hi, Greg!"

Recognition of the problem is the first step toward recovery. Or something.

We have a thread about that.

mudman2007 wrote:I would not cook with it but just slice it thin to layer on any gourmet crackers.Avoiding any California wine with high levels of cancer-causing hexavalent chromium is a good idea.Order the cheese before the plume of radioactive cesium 137 isotopes get here from Japan.

Mudman, I just tried to squish the bug on the screen. I'm going back to bed.

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

That's only 1/2 a pound, unless pounds now contain 8 ounces instead of 16...

So, mods, are we getting 2 blocks of each cheese?

The blocks look like half pounds, which is a more normal pack size, so I'd say you're right: we'd get 2x2 blocks of cheese for our delectation!

I've only purchased the barely buzzed / seahive duo from previous woots and loved both. I'm impressed enough with those previous purchases to try the butter bound today.

I agree that the Barely Buzzed is one of the best cheeses I've ever had. My husband keeps asking when we'll get it again.

I would recommend eating it with a very plain cracker like a table water cracker so that the vessel with which you eat the cheese doesn't overpower the flavor.

Yum-o.

shelldav wrote:Umm...is it just me, or is this really ridiculously expensive?

this is a great price for good cheese. i dont know where you live but $15 a pound is a steal for any cheese in a good shop.

This isnt the same thing as the cracker barrel extra sharp cheddar cheese you get 2lb for 7 bucks at the local stop and shop

this is great stuff - prolly the 3rd time I have bought this cheese from Woot - keeps going up in price, but that is ok

I was interested that some folks do not care for the barely buzzed and some folks almost gobble it down. Probably the same folks that dont like a good red wine

jymm2000 wrote:I was interested that some folks do not care for the barely buzzed and some folks almost gobble it down. Probably the same folks that dont like a good red wine

*shrug* It's an odd combination. The rub was a little too overpowering for me, but I found that if I scrape it off first, it's just about right. Enough of the flavor made it into the cheese itself that I could still taste it. (The lavender sounds odd at first too, but it's a great combination.)

I've bought it here twice, both times along with Seahive. The Seahive was my favorite of the two, so I think I'll hang out and see if more people have things to say about the Butter Bound.