<commit_before>%section#cheese.module
  .container
    .row
      .col-sm-6.col-sm-offset-3
        .module-header.wow.fadeInUp
          %h2.module-title Our Cheeses
          %h3.module-subtitle Artisan crafted cheese with character

    %ul.nav.nav-tabs
      %li.active
        %a{"data-toggle" => "tab", :href => "#tab1"} Hard Cheese
      %li
        %a{"data-toggle" => "tab", :href => "#tab2"} Soft, Brined Cheese
      %li
        %a{"data-toggle" => "tab", :href => "#tab3"} Fresh Cheese
      %li
        %a{"data-toggle" => "tab", :href => "#tab4"} Semi-Soft Cheese

    .tab-content.long-down
      #tab1.tab-pane.active
        .row
          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_harbinger'
                %figcaption
                  = link_to '', image_path('tucker_cheese_harbinger'), class: 'popup-image', title: 'Harbinger cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title
                      Harbinger
                      %span.label.label-default
                        [hahr-bin-jer] -  one that presages or foreshadows what
                        is to come

                    .menu-detail
                      A young Manchego style cheese. We deviate from a
                      traditional Manchego by washing this cheese every few days
                      with Draught Work’s Oatmeal Stout, insuring a soft,
                      easy slicing texture and a beautiful rind, as well as
                      imparting hints of the beer’s unique flavor, creating a
                      unique experience. The smooth texture makes this a great
                      slicing cheese and the colorful rind makes it stand out
                      on a cheese board. This cheese was highlighted in Sip
                      Northwest’s 2015 Best of the West issue, paired with a
                      local cider from Montana Ciderworks. Aged a minimum of
                      3 months.
                      %span.label.label-info
                        Sold in 6-7 oz. wedges or 5-6 pound wheels

          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_sentinel'
                %figcaption
                  = link_to '', image_path('tucker_cheese_sentinel'), class: 'popup-image', title: 'Sentinel cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title
                      Sentinel
                      %span.label.label-default
                        [sent(ə)nəl] – to stand watch (check)
                    .menu-detail
                      Our oldest cheese, a Pecorino Romano style hard cheese,
                      perfect for grating but also for slicing. The Sentinel is
                      aged for a minimum of 8 months, giving this cheese a
                      distinct sharp and spicy flavor with mild buttery
                      characteristics. Savor this cheese grated on top of your
                      favorite pasta dish, or for desert with honey drizzled
                      over the top.

      #tab2.tab-pane
        .row
          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_feta'
                %figcaption
                  = link_to '', image_path('tucker_cheese_feta'), class: 'popup-image', title: 'Feta cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title Feta
                    .menu-detail
                      Traditional Feta is made of 100% sheep’s milk or a
                      combination of sheep and goat milk (only 30% goats milk is
                      allowed in traditional feta). Our traditionally crafted
                      sheep’s milk feta is smooth and creamy in texture, as only
                      sheep milk cheeses can be, it is slightly salty and heavy
                      on the cream in its flavor profile. Sticking to tradition,
                      we sell our feta in whey brine (the salted whey from
                      making the feta) instead of just in a salt brine.

      #tab3.tab-pane
        .row
          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_ricotta'
                %figcaption
                  = link_to '', image_path('tucker_cheese_ricotta'), class: 'popup-image', title: 'Ricotta Romana cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title Ricotta Romana
                    .menu-detail
                      This is a traditional ricotta, made with 100% sheep’s
                      milk whey. Whey ricotta is uniquely different from
                      ricotta made from milk – whole milk is used
                      industrially to increase the yield. Our 100% whey
                      ricotta is light, sweet and drier than its
                      mass-produced counterpart. Enjoy simply with fresh
                      summer fruit or with your favorite pasta dishes. This
                      is ricotta the whey it was meant to be.

      #tab4.tab-pane
        .row
          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_zephyr'
                %figcaption
                  = link_to '', image_path('tucker_cheese_zephyr'), class: 'popup-image', title: 'Zephyr cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title
                      Zephyr
                      %span.label.label-default [zef-er] – a gentle, westerly breeze

                    .menu-detail
                      A bloomy-rind blue cheese. This is a rich and creamy brie
                      style cheese with a soft smooth paste. We then contrast the
                      supple Brie by adding p. roqueforti culture (a blue cheese
                      mold), rounding out the cheese with the spicy piquancy of
                      a blue. Delightful with a fresh French baguette but also
                      great baked by itself or in a pastry crust. It is
                      particularly important with this cheese to let it warm to
                      room temperature before enjoying to get its true flavor
                      and texture. The rind on this cheese is edible and
                      delicious and should be enjoyed as part of the experience.
          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_petrichor'
                %figcaption
                  = link_to '', image_path('tucker_cheese_petrichor'), class: 'popup-image', title: 'Petrichor cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title
                      Petrichor
                      %span.label.label-default
                        [PET-ri-kuhr] – a pleasant smell that frequently
                        accompanies the first rain after a long period of warm,
                        dry weather
                    .menu-detail
                      Our “baby” (young) blue cheese.  “Baby” in size and age
                      but not in flavor with a rich creamy texture and lots of
                      blue both on the inside but also on the rind. Enjoy with a
                      tart apple, or do as the French do and top your buttered
                      bread with some blue. This cheese melts well and can turn
                      an ordinary burger into something remarkable. The rind on
                      this cheese is edible and delicious and should be enjoyed
                      as part of the experience.<commit_msg>Add aurora cheese to website<commit_after>%section#cheese.module
  .container
    .row
      .col-sm-6.col-sm-offset-3
        .module-header.wow.fadeInUp
          %h2.module-title Our Cheeses
          %h3.module-subtitle Artisan crafted cheese with character

    %ul.nav.nav-tabs
      %li.active
        %a{"data-toggle" => "tab", :href => "#tab1"} Hard Cheese
      %li
        %a{"data-toggle" => "tab", :href => "#tab2"} Soft, Brined Cheese
      %li
        %a{"data-toggle" => "tab", :href => "#tab3"} Fresh Cheese
      %li
        %a{"data-toggle" => "tab", :href => "#tab4"} Semi-Soft Cheese

    .tab-content.long-down
      #tab1.tab-pane.active
        .row
          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_harbinger'
                %figcaption
                  = link_to '', image_path('tucker_cheese_harbinger'), class: 'popup-image', title: 'Harbinger cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title
                      Harbinger
                      %span.label.label-default
                        [hahr-bin-jer] -  one that presages or foreshadows what
                        is to come

                    .menu-detail
                      A young Manchego style cheese. We deviate from a
                      traditional Manchego by washing this cheese every few days
                      with Draught Work’s Oatmeal Stout, insuring a soft,
                      easy slicing texture and a beautiful rind, as well as
                      imparting hints of the beer’s unique flavor, creating a
                      unique experience. The smooth texture makes this a great
                      slicing cheese and the colorful rind makes it stand out
                      on a cheese board. This cheese was highlighted in Sip
                      Northwest’s 2015 Best of the West issue, paired with a
                      local cider from Montana Ciderworks. Aged a minimum of
                      3 months.
                      %span.label.label-info
                        Sold in 6-7 oz. wedges or 5-6 pound wheels

          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_sentinel'
                %figcaption
                  = link_to '', image_path('tucker_cheese_sentinel'), class: 'popup-image', title: 'Sentinel cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title
                      Sentinel
                      %span.label.label-default
                        [sent(ə)nəl] – to stand watch (check)
                    .menu-detail
                      Our oldest cheese, a Pecorino Romano style hard cheese,
                      perfect for grating but also for slicing. The Sentinel is
                      aged for a minimum of 8 months, giving this cheese a
                      distinct sharp and spicy flavor with mild buttery
                      characteristics. Savor this cheese grated on top of your
                      favorite pasta dish, or for desert with honey drizzled
                      over the top.

      #tab2.tab-pane
        .row
          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_feta'
                %figcaption
                  = link_to '', image_path('tucker_cheese_feta'), class: 'popup-image', title: 'Feta cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title Feta
                    .menu-detail
                      Traditional Feta is made of 100% sheep’s milk or a
                      combination of sheep and goat milk (only 30% goats milk is
                      allowed in traditional feta). Our traditionally crafted
                      sheep’s milk feta is smooth and creamy in texture, as only
                      sheep milk cheeses can be, it is slightly salty and heavy
                      on the cream in its flavor profile. Sticking to tradition,
                      we sell our feta in whey brine (the salted whey from
                      making the feta) instead of just in a salt brine.

      #tab3.tab-pane
        .row
          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_ricotta'
                %figcaption
                  = link_to '', image_path('tucker_cheese_ricotta'), class: 'popup-image', title: 'Ricotta Romana cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title Ricotta Romana
                    .menu-detail
                      This is a traditional ricotta, made with 100% sheep’s
                      milk whey. Whey ricotta is uniquely different from
                      ricotta made from milk – whole milk is used
                      industrially to increase the yield. Our 100% whey
                      ricotta is light, sweet and drier than its
                      mass-produced counterpart. Enjoy simply with fresh
                      summer fruit or with your favorite pasta dishes. This
                      is ricotta the whey it was meant to be.

          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_aurora'
                %figcaption
                  = link_to '', image_path('tucker_cheese_aurora'), class: 'popup-image', title: 'Ricotta Romana cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title
                      Aurora
                      %span.label.label-default
                        [ôˈrôrə] - the Roman goddess of dawn
                    .menu-detail
                      A delicate fresh cheese with a perfect balance of decadent
                      creaminess and sweet bright tang. This elegantly simple
                      cheese is wonderful on toasted bread with fresh fruit for
                      breakfast or crumbled on a salads or roasted vegetables.
                      Perfect addition to any summer salad or added to winter
                      comfort foods for an extra velvety texture.

      #tab4.tab-pane
        .row
          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_zephyr'
                %figcaption
                  = link_to '', image_path('tucker_cheese_zephyr'), class: 'popup-image', title: 'Zephyr cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title
                      Zephyr
                      %span.label.label-default [zef-er] – a gentle, westerly breeze

                    .menu-detail
                      A bloomy-rind blue cheese. This is a rich and creamy brie
                      style cheese with a soft smooth paste. We then contrast the
                      supple Brie by adding p. roqueforti culture (a blue cheese
                      mold), rounding out the cheese with the spicy piquancy of
                      a blue. Delightful with a fresh French baguette but also
                      great baked by itself or in a pastry crust. It is
                      particularly important with this cheese to let it warm to
                      room temperature before enjoying to get its true flavor
                      and texture. The rind on this cheese is edible and
                      delicious and should be enjoyed as part of the experience.
          .col-sm-6
            .menu-classic
              %figure.overlay
                = image_tag 'tucker_cheese_petrichor'
                %figcaption
                  = link_to '', image_path('tucker_cheese_petrichor'), class: 'popup-image', title: 'Petrichor cheese'
                  .caption-inner
                    .overlay-icon
                      %span.icon-magnifier
              .menu
                .row
                  .col-sm-12
                    %h4.menu-title
                      Petrichor
                      %span.label.label-default
                        [PET-ri-kuhr] – a pleasant smell that frequently
                        accompanies the first rain after a long period of warm,
                        dry weather
                    .menu-detail
                      Our “baby” (young) blue cheese.  “Baby” in size and age
                      but not in flavor with a rich creamy texture and lots of
                      blue both on the inside but also on the rind. Enjoy with a
                      tart apple, or do as the French do and top your buttered
                      bread with some blue. This cheese melts well and can turn
                      an ordinary burger into something remarkable. The rind on
                      this cheese is edible and delicious and should be enjoyed
                      as part of the experience.
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