American artisanal cheeses – Episode #323

September 28, 2007

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

Having trouble viewing this video? Try the Quicktime version.

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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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  1. September 28, 2007

    TV » American artisanal cheeses - Episode #323

    [...] unknown wrote an interesting post today onHere’s a quick excerptHaving trouble viewing this video? Try the Quicktime version. Cheese mentioned in todays episode. Serenita; Petit Frere; VPC Bonne Bouche; Roth Kase Private Reserve; Quinta Do Bispado. If you’d like additional help with any of the above … [...]

  2. September 28, 2007

    Spitdrink.Com » American artisanal cheeses - Episode #323

    [...] wrote an interesting post today on American artisanal cheeses – Episode #323Here’s a quick [...]

  3. September 28, 2007

    KW

    Aged Port Cheddar and Diamond Cheddar aged 24 months

  4. September 28, 2007

    Kevinatfieldsound

    QOTD: Cheese: Ewwphoria MMMMMMMMMMMMMMMMMMMMMMM Olive Oil: Frankies 457 Organic, DOP Valli Trapanesi

  5. September 28, 2007

    Monrovino

    Andante’s Minuet and Piccolo triple cream cheeses. Small cheese maker out of the bay area that makes cheeses for The French Laundry and other fine restaurants. Next time you’re in town, Gary, we’ll turn you on to some! http://www.andantedairy.com/products.html

  6. September 28, 2007

    Neil

    QOTD2: Favorite Olive Oil: McEvoy Ranch Extra Virgin Olive Oil for drizzling, Filippo Berio for cooking….

  7. September 28, 2007

    Neil

    Qotd: Taleggio, Humbolt Fog, Pt Reyes Blue, Morbrier….hey is this a trick didn’t you already ask us what our favorite cheese is???

  8. September 28, 2007

    Totte

    Nice ep.

    When are we going to se some G.V cooking on WLTV ?

    QotD : Fav cheese : Petit Fiancee from the Pyrenese Mountains or maybe a mature Tarantais or Robiola a tri latti di Marche or…could go on forever.
    I used to work with cheeses from Herve Mons in Roanne so I got a lot of favs.
    Olive oil has to be Villa Magra di Franci…just spectacular

    And to Kojip…dont heat your good olive oil….that will spoil it for sure…

    Swedish T

  9. September 28, 2007

    Withnail

    QOTD: I love tons, but I will say favorite last couple years is Coutances, from Normandy

  10. September 28, 2007

    TheDumbPhase

    QOTD:
    Cheese: Pecorino Toscano
    Olive Oil: Dei Cinque Colli (not available US, but I get a gallon every six months from a friend in Cortona)

  11. September 28, 2007

    portland guy

    Oops — QOTD: Petit Basque! Love it with a nice dry muscat.

  12. September 28, 2007

    Michael

    Nice change of pace. I love cheese :-)
    nothing better for me these days is a really acidic, stinky blue cheese and a stinky
    NZ Sauvingon Blanc. Great episode.

  13. September 28, 2007

    Shad

    I have to say that I have never really had “gourmet” cheese before. I have tried a couple of Irish hard cheeses that I enjoyed and the cheese out of Sonoma County is usually pretty good, but nothing quite like this. Cool stuff.

  14. September 28, 2007

    portland guy

    Interesting episode. Would have liked to have seen a few wine pairings.

  15. September 28, 2007

    Sue in Vegas

    #2!!!!

  16. September 28, 2007

    Kojip

    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?

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