American artisanal cheeses

American artisanal cheeses – Episode #323

September 28, 2007

Its laid back friday and today we are doing something a little bit different!

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“Humboldt Fog goat cheese, actually…” by ulu ulu ulu ulu
“QOTD: Goat cheese by miles…” by ulu ulu ulu ulu
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Cheese mentioned in todays episode.

If you’d like additional help with any of the above items or would just like to know a little bit more, please email Justin Novello ( justin@winelibrary.com ).

141 Responses

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September 20, 2009

ulu ulu ulu ulu
Humboldt Fog goat cheese, actually
September 20, 2009

ulu ulu ulu ulu
QOTD: Goat cheese by miles
August 11, 2009

George
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:
http://www.rolandfood.com/#04H1VBunC

Favorite cheese? Asiago.
August 26, 2008

Dessert Wine Nerd
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.
July 30, 2008

SpoiledinCalbyPinot
QOTD: Cheese that is combination garlic and herb. Olive oil store
in Paso Robles had great olive oils, over 40 kinds!
May 9, 2008

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.
May 3, 2008

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!
April 30, 2008

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.
April 7, 2008

Holger A
QOTD: Vacherin Mont-d’Or
December 29, 2007

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.
December 2, 2007

HuskerJ
Babybel gouda, probably pretty lame compared to the stuff you’re tasting, but I love the individual wax wraps.
November 16, 2007

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
October 17, 2007

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.
October 12, 2007

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.
October 10, 2007

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.
October 6, 2007

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.
October 6, 2007

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.
October 4, 2007

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
October 3, 2007

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!
October 2, 2007

J Crazy
QOTD: Royal stilton with some dried prunes and Chateau Julien Port wine, baby! Bring it!
I like the greenish yellowing olive oil.
October 2, 2007

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.
October 2, 2007

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.
October 2, 2007

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.
October 2, 2007

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.
October 2, 2007

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.