September 28, 2007
Its laid back friday and today we are doing something a little bit different!
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cheese, olive oil, Video
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.
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.
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.
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
Babybel gouda, probably pretty lame compared to the stuff you’re tasting, but I love the individual wax wraps.
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.
QOTD: Vacherin Mont-d’Or
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.
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!
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.
QOTD: Cheese that is combination garlic and herb. Olive oil store
in Paso Robles had great olive oils, over 40 kinds!
I love cheese and olive oil, but Ive never gotten into the higher quality kinds yet. Ive never been into stinky cheese, either. Dont know if I ever will, but ill try. QOTD: I love smoked cheeses a lot, so a simple smoked motz or chedder works for me. I also love cheeses with chipotles or other chiles in them. As far as olive oil goes, a good olive oil from the local Costco is what I use for marinating, cooking, salads, etc.
I’m a big fan of Spanish arbequina olive oil. They’re more on the fruity side as opposed to peppery, like most Greek oils. This one is a fantastic value:
Favorite cheese? Asiago.
QOTD: Goat cheese by miles
Humboldt Fog goat cheese, actually
I was about to ask where the hell my episode was, thanks! Did you just drink olive oil!” Where do you find good cheese and do these places exist in my horribly challenged area? Rather than berate you on it, can you tell me how it is that you can still distinguish a good olive oil from a bad one after you've cooked with it? Are there particular usues for olive oil where good ones can shine? Because, as far as I'm concerned, some are good, some are bad, and they all either grease your pan or don't. Btw, I've noticed you say “Major Major” more than once — read Catch 22?
qotd: goat cheese, unless I'm having a vin jaune, than a comte cheese
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