136 Responses

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1. about a week ago

   Johnny Jet

   My fav Olive Oil is from Round Pond in Napa. I love their Meyer Lemon & Olive Oil with apples - try it.

   My fav cheese has got to be Asiago.

2. about a week ago

   ruffy

   Hey Gary, great show!

   The best cheese for me is Queijo da Serra from Portugal and just after that Queijo da Ilha (Azores). Two completly different and extreme quality cheeses.Here in POrtugal the Olive oil varies almost as much as the wines from region to region, but the Douro and Coa Valley olive oils are among the best in the world. The one you just tasted was most probably cold pressed with an old grind stone from an old mill adapted with some more modern technology. Some cooperatives in this region have been investing in putting back on the front row the high quality cold pressed process.
   Suggestion: Cut some litlle pieces of garlic, throw in a deep plate together with some good olive oil, grab some fresh mix flower bread. Dip the bread in the olive oil, put a thin slice of Queijo da Ilha (aged 7 months), dring some Port with it. Enjoy. I have tasted a very good chease form Galicia(Spain) tha had mushrooms inside…very interesting!

3. about 2 weeks ago

   Donna Marie

   QOTD: 5-yr. old Aged Gouda–has a dark orange color to it like a cheddar. Don’t really have a favorite Olive Oil, though when shopping in the Portugese district in Newark, you couldn’t beat the QPR on some of those bottles of EVOO.

4. about a month ago

   Holger A

   QOTD: Vacherin Mont-d’Or

5. about 4 months ago

   Fred Liu

   QOTD:Not too much I had for now. It will be Le Gruyere…firm, fruity, yeah.

   And, I will taste some olive oil then, as well.

6. about 5 months ago

   HuskerJ

   Babybel gouda, probably pretty lame compared to the stuff you’re tasting, but I love the individual wax wraps.

7. about 6 months ago

   Chrisfs

   Cool cheese show. I live in Berkeley, CA and we have the best cheese shop here. The Cheeseboard in Berkeley carries literally a hundred or more different types of cheeses, both imported and domestic and will allow you to taste them before buying (I’ve never pushed for an upper limit to the tasting, but I have tried about 4 at once and they weren’t stressed about that, of course I was there to buy and not to simply mooch).
   Some of my favorite cheeses are
   Cotswald a flavorful orange English cheese with chives in it.
   Brie older sharp brie ’nuff said
   Schloss from Rouge Et Noir Cheese company in Northern California

8. about 6 months ago

   Mr. Ambassador

   Really fun to watch the “cheese show” today. I’ll have to try taste-testing more olive-oils; it makes sense with as often as I use EVO in cooking…

   QOTD - I really enjoy cave-aged gruyere.

9. about 7 months ago

   Dan-o

   I must say that my favorite cheese is 5 year aged gouda. I love it when it is almost crystalline and crumbles when the knife hits it. Love it with a Grenache based wine - CndP, GSM, et.al.

   Second favorite is Beaufort from the Savoie region of France. It can be a stinky cheese with good texture.

10. about 7 months ago

    SmokinActuary

    I love a lot of cheese but I would have to say my favorites are Cabrales from Spain and top-notch Parmagiano Regiano.

    Also gouda aged 5 years is wonderful. It is NOTHING like that insipid wax covered crap.

11. about 7 months ago

    sqrm

    qotd:

    tallegio (with hazzels). why? its just so incredible smooth, soft and yet firm, and it brings the thunder every time. its like that little guy who just walks in to the showerroom knowing he is the gifted one, no need to flex or show off!

    i cannot wait to try pairing this with pistache-icecream.

12. about 7 months ago

    Tommy Vernieri

    I liked seeing how you were totally biased towards the Petit Frere. It makes it really obvious that you have your own preferences and any sort of tasting is very subjective.

    QOTD: I’m a big fan of the UnieKaas Black Label Gouda and the Brie that Whole Foods imports.

    I haven’t gotten into olive oils, I just use the Piancone.

13. about 7 months ago

    Andrew

    Good work Gary, keep it rolling

    QOTD: Olive Oil would be Mt Zero from the Grampians in north-western Victoria, Australia. Lovely people, near some great wineries (Bests, Seppelt and Mt Langi Ghiran) and one of the most scenic spots in Australia.

    The cheese is a bit harder to pick, I think I’m like you and love it all! Despite making some great cheese I’m not going to go Australian! I would probably say either Cornish Blue because it’s a cracker of a rich creamy number and comes from right near my Granny’s home in England. My other choice I don’t know the name of, but it was a surprisingly good Brie style I tried in Hokkaido in Japan; again I think I have been influenced by the fantastic location.

    Cheers Andrew

14. about 7 months ago

    Colin

    GV - Forwarded this show to a bunch of cheese-loving WLTV ignoramuses.

    QOTD - Anything goat or cow (as a former Wisconsonite). Drunken Goat from Spain of late…

    Keep it up!

15. about 7 months ago

    J Crazy

    QOTD: Royal stilton with some dried prunes and Chateau Julien Port wine, baby! Bring it!
    I like the greenish yellowing olive oil.

16. about 7 months ago

    lee

    Gary,

    I tried a chocolate goat cheese from a farm outside boston. cant remember the name of the farm, and i was doubting the cheese before trying it, thinking it was a bit contrived. but oh, how it delivered. paired with strawberries and raspberries on a hiking trip with a girl, it worked.

17. about 7 months ago

    Howl

    MMMMMMM CheeeeeZ I cannot think of anything more divine than cheese and a good glass of wine… ok throw in some walnuts. We have been testing a set of award winning olive oils from Figueroa farms in Santa Ynez, Calif. The set consist of a series of four seasonal blends. Google figueroa farms. We have only opened two of them and they are extremely interesting, fresh and delicious. We are getting quite the enjoyment tasting olive oils as well as wine.

18. about 7 months ago

    Howl

    MMMMMM cheeeeeeeZ. I cannot think of anything more divine than cheese and a good glass of wine. We have been testing a set of olive oils from Figueroa farms in Santa Ynez, California. The set consist of spring, summer, autumn and a holiday blend. We have only opened two of them and they are extremely interesting, fresh and delicious. We are getting quite the enjoyment with tasting olive oils so keep up the good work gv.

19. about 7 months ago

    Joshua Wait

    An episode on cheese, fabulous! I love cheese and good give up many things in life. Cheese is not one of them.

    You might want to try a Tasmanian Blue. I don’t remember the name of the brand. Tasmania probably is not making a lot of blues. I will try to remember to look up the brand. Great stinky cheese with a nice peppery edge.

    You may also want to try Prim Madonna Gouda. It pairs well with foods that compliment buttery, bacon flavors.

    When you visit California to go to the wine crush, fly into San Francisco. Stop in North Berkeley at the Cheeseboard. The Cheeseboard is the best cheese shop I found to date in all my travels around the country. You can try any cheese they have in the shop. The person behind the counter can help you sort through the various varities to help you find one that will match the rest of the meal. Amazing.

20. about 7 months ago

    Ivan C.

    QOTD - Smoked Balderson cheddar (Ont, Canada), Les Mignerons de Charlevoix (Quebec).

    If you really like stinky cheeses, you can’t beat the huge selection of unpasteurized milk cheeses available in Quebec. The range of flavours and styles is absolutely astonishing. Highly recommend it if you ever get the chance.

21. about 7 months ago

    SoCal

    QOTD: Port Salut

22. about 7 months ago

    Brendan

    This episode made me laugh. Thanks!

23. about 7 months ago

    Cat Pee Smells Like Wine :-)

    MMMmmmmm…. Stinky cheese smells like wine…

24. about 7 months ago

    NADINE

    Nice job Gary today ! Hum, I like Gorgonzola cheese, camembert & chèvre. For the olive oil, I’d have to say, it was this olive oil made from a type of nut, I don’t remember the name at the moment but when I do, I’ll come back to this episode to write it down, I always prefer Extra Virgin Olive Oil, keep it up

25. about 7 months ago

    BYB

    Very few cheeses that I don’t like but here are the top 3: Roquefort Le Papillon, well made and aged Crottin style goat cheese, and torta de Cazar (Spain). The last one is a large cheese; the top is removed and the delicious interior is scooped out!

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