141 Responses

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1. September 29, 2007

   Sassodoro

   So how come a big cheese fan like you removes the cheese from his pizza? What’s up with that?

   Hmmm. The Vayniacs seem to be divided about this episode. Personally, I like the culinary angle, but I’d like it to be combined more with the wine angle. You discussed some wine combinations with the cheeses, but maybe it would have more impact if you tasted some, too. You were mentioning some wines that are very different from each other: Hungarian Tokay with the goat cheese; steely flinty Chablis with the cheddar-like cow’s milk hard cheese; high-alcohol Zin with the grainy gruyere-like hard cheese; grapes/apples (not wine) with the last, soft cheese. Could you give us some general guidelines for pairing wine with cheese?

   QOTD. I love cheese. But somehow I get more enthusiastic when it is a major component of a dish than when it is all by itself and cold. Double-cheese pizza, I’m there. Creamy, cheesey lasagna, yum. Muenster or provolne melted on tuna salad, etc., etc.

2. September 29, 2007

   Nick C

   Humbold Fog and Montenebra — get them at whole foods…they are sooooooooooo gooooooooood!!!!!!!!!!!!

3. September 29, 2007

   Jeff O

   What a great episode. I love cheese I actually made my own a few times I even made some brie which turned out pretty good.

   QOTD: I love creamy brie like cheeses but one cheese that really sticks out in my mind is mimolette, it’s this crazy orange cheese that has a rind that is made by mites that eat the cheese. MMMMM tasty.

4. September 29, 2007

   Kirk

   QOTD: Right now it’s a toss up for cheese. I’m a big fan of Humbolt Fog but there is also a 3 year aged Gouda that I have been thouroughly enjoying this summer as well. As for my favorite olive oil…it would have to be Las Brisas imported by Jorge Ordonez the wine importer. The flavors are so bright and clean. I love to put it on plain pasta or used it to sear up some veggies. Great stuff.

5. September 29, 2007

   Ohio Bruce

   I rate this episode PAZZZZZZZZZZZZZZ. I love cheese as well, just please pair with wine.

6. September 29, 2007

   marshall

   Hi, my name is Marshall Oechsner and I’m from Wisconsin. I just want to introduce myself and thank Gary V. and this site for making wine (and cheese) less intimidating to newcomers like myself.

7. September 29, 2007

   waibeans

   wo hooo!! NICE great show dude. LOVE the cheese. i’m definitley stopping by to pick up some good mouthful. have a good weekend GV

8. September 29, 2007

   TimF

   Were will you be taping the show before the game?

   QOTD: I like Camembert a lot.

9. September 29, 2007

   Jeff D.

   Interesting show. I liked it. Good stuff.

   QOTD: Big Parmesan fan, but it’s hard to find good parmesan cheese sometimes. But if I had a huge hunk of parmesan, I’d probably enjoy it quite a bit. Olive oil? No favorite really. I’ve never really noticed what olive oil I use.

10. September 29, 2007

    Tom L

    Boo, hiss. Stinky show. Stick with the wine reviews. If you want to do cheese, at least pair it with some wine tastings. JMHO

11. September 29, 2007

    jason

    QOTD: Banon from the south of france. it is creamy, wrapped in chestnut leaves and goes perfect with southern rhone wines.

12. September 29, 2007

    jason

    it is really interesting to mix it up a little. if you close your eyes, maybe you would be doing a tasting with yellow wine from the jura and white hermitage…. hey, there is an idea!

    more importantly, it is funny to see you say that you don’t want to disrespect the cheese and refer to it as having a philly cream cheese feel. it is funny because you can refer to wine as Hi C, Big League Chew, obscure candy. maybe you are more emotionally attached to cheese and don’t want to talk bad about it.
    oh well, have fun in london.

13. September 29, 2007

    Dale Cruse

    QOTD: I’m a meat pizza kinda guy. And I don’t like tomato sauce that is too sweet.

14. September 29, 2007

    YoungDave

    QOTD: I LOVE wine… but I’ve always had trouble liking cheese. I KNOW, it breaks a cheese-lover’s heart, but I can’t get into the stuff by itself. If I had to pick a favorite, I’d go with a Spanish cow’s milk cheese that we serve at my restaurant, that has a rind that is treated with brandy, rosemary, and thyme.

15. September 29, 2007

    MD

    Another pesky lurker here–this is my first comment.

    Absolutely love the blog, and this show stood out for me. I’m with you on cheeses; for me, dollar for dollar, good cheese probably tops wine in terms of value and overall gastronomic pleasure (though they’re completely different beasts, and my budget laments the fact that I love both). Given how much you love cheese, you should definitely do more cheese shows.

    Love what you’re doing for wine, man. The show has inspired me (a 25 year-old whippersnapper with a Bordeaux collection) to stick to my guns at tastings with my WLTV-esque flavor descriptions. An aged un-oaked chardonnay from this evening was like “scooping up a piece of walnut-covered lemon square with a seashell”. Everyone agreed 100%.

    Keep up the awesome work. The wine world needs it. Badly.

    QOTD
    Cheese: Humboldt Fog, Olive Oil: Trianna

16. September 29, 2007

    Augustus

    I love St. Andre triple cream brie, I also love McAdam New York Sharp Cheddar, Gruyere in all forms (when done well), and Trader Joe’s is carrying a wonderful double cream gouda that is a great value (in CA at least) right now. As for olive oils, I like different things for different dishes. There is no point, in my mind, on spending loads of money for an olive oil that will be combined with vinegar, dijon mustard, shallots and fresh black pepper for a a classic salad dressing (that’s like making margs with Patron!). However, a great estate grown olive oil with lots of citrus components is worth spending money on for dipping. And, with the market what it is these days (again, at least here in Los Angeles), great boutique olive oil choices abound – no point in picking out a favorite. I get to enjoy a new one each week!

17. September 29, 2007

    KAHUNA

    I personally like the peppery olive oils myself- Oliver & Co has great selections of Olive Oils were you can try many-

    Though they do not compare to what you can bring home from the farmhouses across the pond-

    Greek and Spanish olive oils are very nice also-

    QOTD: Parm Regg and anything stinky and soft- gorganzole, Goat cheese, Aged Gouda- ok all of it

18. September 29, 2007

    wlburk

    Great Episode Gary. It was great to get something else on the show that was a nice suprise.

    QOTD: Cheese: Honeyed Chevre Oil: Actually I am a Grapeseed oil fan. I like the way it works with the food much more.

19. September 29, 2007

    PaVo

    QOTD: I’m a big fan of unpasturized Camembert (sadly we cannot get it here in the US) but if you get some Jort is by far my favorite. I also enjoy Shropshire for it’s blend of blue spice with the sharp cheddar taste and I love how the chestnut leaf has it’s way with a Banon. Fantastic.

    I am a big fan of French Olive Oil from south of the Rhone region, almost in Provence.

20. September 29, 2007

    flippy

    QOTD: There’s a locally-made smoked gouda that’s out of this world… I can’t go too far in the direction of stinky cheese, as I have a bit of mold paranoia that stems from a childhood allergy to penicillin.

    Well, now that I’ve disclosed my childhood and medical history,. my fave olive oil is Pasolivo – from Paso Robles. Extremely intense, peppery stuff made by a pretty nice couple.

21. September 29, 2007

    Ferrigno

    RATE THE CHEESE!
    QOTD: Roquefort and bleu cheese in general….. I also love gruyere and acidic goat cheese mmmm olive oil… I get the same brand always SORRYYYY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! SEE YA MONDAY!

22. September 29, 2007

    KAHUNA

    Stinky cheese on a litely toasted baquette- spread your cheese and slice some figs and layer then drizzle a tits hair of honey over it- heaven

23. September 29, 2007

    KAHUNA

    I love the stinky cheese-

24. September 29, 2007

    Joseph Discher

    Loved the show. The cheese that I like the best is not made I am told. Ledicrance (sp) was my favorite cheese. Like the smelly ones.

25. September 29, 2007

    Ron

    Speaking of ashie goat cheese, my favorite, most definitely would be Humboldt Fog! Cypress Grove cheese in Cali does some awesome work!!

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