141 Responses

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1. September 30, 2007

   Cat Pee Smells Like Wine :-)

   Quicktime link still doesn’t work…

2. September 30, 2007

   Jon B.

   Great show . QOTD Same as last time you asked this ? Parmiganno Regigano, as for Olive oil I’ve not explored to much I definitly go for the higher end oils but have not drank one yet.I’m going to bust out the cheese and olive oil and a nice crusty loaf of bread and a nice bottle this weekend for sure. Thanks Gary and WLTV crew.

3. September 30, 2007

   jasmurph

   All it took to get this 200-episode lurker out was an episode on American artisinal cheeses. Thanks for the show; I think we’re in a truly great age for great American cheese. Soon, not yet, we’ll be able to get up from the kiddie table and sit with Europe.

   As far as the QOTD goes, I can no more pick my favorite cheese than I can pick my favorite wine. Here, however, are three great American artisinal cheeses: Cato Corner Farms (CT) Bloomsday Reserve, a raw cow’s milk cheese aged to a level of complexity that most cow’s milk cheese’s only dream of–3-Corner Field Farm (NY) Battenkill Brebis, a sheep’s milf cheese that will remind you of walnuts and the best sliver of lamb fat you’ve ever eaten–Uplands Farm Pleasant Ridge Reserve, a raw cow’s milk, gouda style that I think could be the single best cheese made in America.

   How about doing a show on vin jaune?

4. September 30, 2007

   getmeacab

   Hey Gary, great show as usual.

   QOTD: I’m really down with Cheese Whiz. I love it on hot dogs and tacos; sometimes I even use it as dipping sauce for my pizza.
   How about you Gary? Do you like Cheese Whiz?

5. September 30, 2007

   Matt Sievert

   QOTD: The King of all Cheeses baby.
   Parmigiano-Reggiano. Expensive, potent, and versatile. You want to bring the thunder and let people know you mean business, you toss this puppy into your Alfredo sauce.

6. September 30, 2007

   Shinmaryuu

   iTunes link is still broken. Get those hamsters back to work in the bowls of the WLTV IT room

7. September 30, 2007

   Harley Stan

   Gary, that must have been the lightning show since wine makes the thunder show and thunder and lightning go hand in hand like wine and cheese. Good show, a little twist on the usual friday couch show.
   QOTD- MacLaren’s Imperial sharp cold pack cheddar, I have only been able to find it in Canada. It is very sharp, dry, and crumbly cheddar that can make your face pucker, but is full of flavor. I can’t find it in the states so I don’t get it often, I aged the last tub for 5 years in my fridge before I broke down and ate it, it was still very good. Thankfully I went to Canada last month and bought all five tubs off the shelf at the super market.

8. September 29, 2007

   Loke Uei

   Hey Gary, your Quicktime download link isn’t working. Says Access Denied.

9. September 29, 2007

   NathanN

   QOTD: Roaring Forties bleu

10. September 29, 2007

    W Miree

    I really enjoyed this episode on cheese and olive oil. I love both. However, I am conflicted with the resent claims that cheese not only makes bad wine taste better, but also “dumbs down” great wine, cancelling out the nuances that make great wine so interesting. I participate with two regular tasting groups that have tested this theory, and most, but not all, think they agree with that cheese actually decreases some of the exquisite nuances of a great wine.

    I have tasted many times the cheese types, but not the specific brands, that you had on today’s show, and love them all. And most of us still serve the them when it is our time to host the tasting of our groups, but I have also begun, as have others in my groups, to serve grilled meats, such as pork tenders, and Italian hams, etc, along with grilled veggies, etc. Both my tasting groups seem to really appreciate the new additions, but almost everyone still likes the great traditional cheeses as well, in spite of what we think it may be doing to the great wines. We especially love the goat cheeses and the hard cheeses with dry wines, and the soft, runny, triple creams and blue cheeses with aperitif and dessert wines.

    I know you are an avid lover of cheese, as we are, but have you conducted any of these experiments? I would love to hear your opinion.

11. September 29, 2007

    Lawrence Leichtman

    Loved the cheese show. Just want to give Gary a big thanks. I just finished with the Santa Fe Wine and Chile Fiesta and at a wine dinner there was a winery sponsoring it called Gypsy Dancer making Oregon Pinot Noir. Didn’t know them and asked Gary’s adivice. He said great and they were. Oregon Pinot Noir continues to please. Thanks again Gary!!

12. September 29, 2007

    slambert

    Anxious to see the episode, but the Quicktime link is not working.

13. September 29, 2007

    Hugh

    Am I watching WLTV or CheezyWeezyTV?
    Gary, u r going all “wine spectator-ish” on us!!

14. September 29, 2007

    sharon

    Gorgonzola, Stilton, (both good with dates)and in the goat cheese department… the one I make myself. It is so easy to do.
    Olive oils…Colvita and Monini are both reasonably priced brands (extra virgin) I’d love to find others. Again, thanks for the great show. Yum!

15. September 29, 2007

    SteveW

    QOTD: Beecher’s Flagship Reserve Cheese, which is made here in Seattle.

16. September 29, 2007

    yowens

    drink olive oil? paZZZZZZZZZZZZZZZZz. QOTD: just had a 1 year aged guyere which was great + greek olive oil

17. September 29, 2007

    careyd

    The iTunes link for this episode is broken.

    Fun show Gary!

18. September 29, 2007

    Mike L

    Enjoyed the show! Like wine I never was big into cheese or olive oil. I just have the basic stuff in the fridge, but I will go out and try some good stinky cheese ASAP!

    QOTD: With the above in mind, I still gotta go with the pepperjack! The only OO I have in the house is actually from Costco..and it’s pretty decent.

19. September 29, 2007

    Taylor

    Love all the smelly cheeses, don’t know my favorite olive oil is but st. andres triple cream with quints paste on toasted bread so GOOD!

20. September 29, 2007

    AlisonD

    QOTD: A nice extra sharp cheddar is usually the first cheese I go for on the cheese plate! Goat cheese is great in small quantities. I like all kinds of olive oils, but I use Extra Virgin Olive Oil almost daily. Went to an Olive Oil store in Napa, they had a great tasting area. Also, whenever I am in a Williams-Sonoma I check out the Oil and Vinegar tasting bar = )

21. September 29, 2007

    Cat Pee Smells Like Wine :-)

    Hey, it’s Saturday so I’m a little late, but has anyone else had a problem with the quicktime version of this episode? It keeps telling me that it’s “Forbidden”. Viddler is too much for my old computer to handle. Can someone look into this when they have a second? Thanks!

22. September 29, 2007

    Lindsay

    Love Cheese! Love Zingermans (Phil G, you WERE spoiled — I still drool over the catalog every month and am a devotee of Ari’s Guide to Good Eating).

    QOTD: I go through cheese phases. I love triple cremes (brillat savarin, robiola borsino and Mt. Tam from Cowgirl Creamery). Hard cheeses like mahon and manchego are my go-to wine pairing cheeses. I get a chive double gloucester (Cotswold) if I want something tasty that my husband will eat too. For awhile I was addicted to pecorino romano. I always, always have a chunk of parmigiano in my fridge.

    At the moment it’s all about goat cheese. Fantome Farms in Wisconsin makes the best fresh goat cheese I have ever had. I eat nearly a tub a week (AND I’m on Weight Watchers, on program — anything is possible!)

    My favorite olive oil is Arbequina from Olea Farms in Templeton, California. I am also a big fan of the Tuscan oils — Tenuta di Valgiano is my fave non-American oil (http://www.zingermans.com/Product.pasp?Category=&ProductID=O%2DVAL). Love that pepper.

23. September 29, 2007

    Robin C.

    QOTD: port salut for my husband, manchego, parmesano reggiano, and a cheese with cranberries that’s like a dessert cheese – kind of crumbly for me. We just had a sweetwood farms goat cheese in a salad that was great. We also had, at a wine dinner, a wonderful sauterne modelled after Chateau D’Yquem from Jordan: The Riviere Rousse, 1983. Very apricoty and not too sweet. My favorite sauterne so far. they paired it with a chocolate dessert, but it would have been a lot better with cheese. London sounds like fun.

24. September 29, 2007

    joel

    Hi gary,
    Thank you once again for your show and congratulation for your energy
    but I’m sure you’d better choose a BIG peace of our French Roquefort
    which answers well with a lovely languedoc wine (think of it…)
    A languedoc winemaker

25. September 29, 2007

    JayZee

    Certainly a different type of episode – I really enjoyed it. QOTD: My favorite cheese is probably Morbiere followed closely by Asiago and Manchego and…

    Q: What happened to the Washington wines you were going to do this week????

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