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!

Having trouble viewing this video? Try the Quicktime version.

Comments on this episode(141) Leave a comment ›

“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

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?
September 28, 2007

Sue in Vegas
#2!!!!
September 28, 2007

portland guy
Interesting episode. Would have liked to have seen a few wine pairings.
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.
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.
September 28, 2007

portland guy
Oops — QOTD: Petit Basque! Love it with a nice dry muscat.
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)
September 28, 2007

Withnail
QOTD: I love tons, but I will say favorite last couple years is Coutances, from Normandy
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
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???
September 28, 2007

Neil
QOTD2: Favorite Olive Oil: McEvoy Ranch Extra Virgin Olive Oil for drizzling, Filippo Berio for cooking….
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
September 28, 2007

Kevinatfieldsound
QOTD: Cheese: Ewwphoria MMMMMMMMMMMMMMMMMMMMMMM Olive Oil: Frankies 457 Organic, DOP Valli Trapanesi
September 28, 2007

KW
Aged Port Cheddar and Diamond Cheddar aged 24 months
September 28, 2007

Spitdrink.Com » American artisanal cheeses - Episode #323
[...] wrote an interesting post today on American artisanal cheeses – Episode #323Here’s a quick [...]
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 youâ€™d like additional help with any of the above … [...]
September 28, 2007

Kev and Ams
Great episode Gary. QOTD: “Colby, Swiss and Cheddar, blended all together… Veleeta”
September 28, 2007

Rice
QOTD: Fav cheese is some older darker dry gruyÃ¨re at my local deli, Fav olive oil is Regusci from Napa.
September 28, 2007

Cam
QOTD: Favorite cheese – Manchego, Favorite olive oil – Raineri
September 28, 2007

Michelle R
I really don’t have a palette for cheese Everything exotic that I’ve ever tried seemed way too strong and harsh for me. I guess I’m more of a mozzarella and “cheese-string” fan.
September 28, 2007

jcbphd
QOTD: Fave cheese is a lavender white cheddar that I pick up from our local wine/cheese merchant. Fave olive oil is anything from Sciabica’s.
September 28, 2007

Sue in Vegas
Really liked the show. I love cheeses too and fortunately a great wine and cheese shop opened by me about a year ago. So I have definately been exploring more artisan cheese this year. Gary, you went up one more notch in my book today as I too love port and cheese. My friends think I am crazy but it is one of my great pleasures.

QOTD: Stilton, Pt Reyes Blue, cave aged gruyere, parmagiano reggiano, triple cream anything and goats milk torte just to name a few.
September 28, 2007

Ben N.
Love the episode Gary. Keep up the good work.
September 28, 2007

Kevin
Good show. Very cool.
QOTD: I’m a cheese-whore, and do it all. My wife loves a french cheese called Dauphin. I tend to be a rich-and-creamy-and-stinky kind of guy if I’m eating it straight. But unlike you, I like the crappy mozza on pizza too. Olive oil: Bardi from Tuscany for the goods, and Borges [Spanish] for cooking.
September 28, 2007

Zac Garrett
Just wanted to let you guys know that the quicktime version does not work right now. The quicktime link as well as itunes will not download the video. It says that a password is needed.

*Goes back to lurking*
September 28, 2007

Drew Hillard
Great idea for an episode.

QOTD: My favorite cheese is taleggio, nice and stinky yet mild in flavor. As for olive oil its kind of like mustards for me it depends heavily on the situation.
September 28, 2007

DLow
Noice! Is there a dessert wine episode coming this fall?
September 28, 2007

Deano
Gary great episode I like cheese more than wine too lol. I dont know of any specialty cheese shop in my area all we have is bevmo

QOTD:
-Trader Joes makes a good olive oil believe it or not. I like a lot of brea cheeses.
September 28, 2007

Matt Yette
Fantastic stuff, Gary. Glad to see you follow up the pizza from yesterday with some cheese (since you took it off the pie!) Your vlog helped inspire me to do a podcast for my own website. Watch your shows every night. Keep up the great work.
September 28, 2007

Piper
QOTD: d’Affinois for cheese… or Aged Goat Gouda
No fave oil yet!
September 28, 2007

laposte
QOTD:
I do like 4 and 6 year old Canadian Black Diamond Cheddar but since I just returned from Burgundy I have developed a fondness for Epoisses de Bourgogne AOC.
September 28, 2007

TROC
Vaynerchuk-E-Cheese(icouldntresist) I wish cheese liked me as much as I like it. Some things are better left to other people. But it’s Friday and I’m kicking it with a bottle of Pinot and one of the best NY steaks I’ve tasted in years. Enjoy London with those Claret chugging blokes.
September 28, 2007

Pastafari Pirate
QOTD: swiss, muenster. *shrug* Lots of olive oils that I like and experiment with (I cook with lots of olive oil). Incidentally, I like to make my own olive oil blends; I usually infuse mine with herbs, always a bit of fresh ground chipotle and a touch of fresh ground black pepper, maybe some cilantro, usually some diced scallions & garlic, and then whatever else strikes me, maybe basil or rosemary (or both). Gotta have that nice smooky red chipotle in there though.
September 28, 2007

Sonnenuhr
Gary – I like cheese. I go to Vt to buy cheese. I don’t watch WL to learn about frickin’ cheese. No wine, no questions, no napkins??? Dude, get a grip. That was really, really lame. Sorry – somebody has to be honest with you. “Interesting episode” – these people are pulling your *&^(. Think Ellen will have you back to do a cheese segment. Get real. OK, take the weekend off and relax. Next week we want 5 shows focusing on WINE. thx
September 28, 2007

Happyuke
Hey Gary,My cheese is Feta on pizza with pepperoni and peppers(burp)
My favorite Olive oyl is Popeyes girlfriend AGAGAGAGA.
Sorry abouts that Olive.
What about BC wines!!!!!!
September 28, 2007

John M
gorgonzola dolce is amazing blue cheese
September 28, 2007

Malarkey
Ohh, cheeses: my current obsession is Delice d’Argental, a triple creme french thing that is out of this world. (and even better than d’Affinois or Delice de Bourgogne)

Olive Oil: last one that made my eyes bug out because of its goodness:
Tenuta de Capezzana by Conte Contini Bonacossi, ‘06 harvest.

hey GV: how about pairing some wines with those cheeses? I’d even be into seeing food+wine matches… just an idea…
September 28, 2007

pforty
QOTD: Cheese is life!! Love Langres, Affidelice, Roomano (yes that’s correct!), just had a cabicou tonight that my wife adored., piave, bleu de basque.. I could go on for days…..
September 28, 2007

Grapedigger
Gary, I had to pause your episode and rush into my fridge and find a cheese to eat along…I am not much of an expert and I like all cheeses, especially Gouda’s and goat cheese based ones…What I do not understand on this episode is how could you resist tasting wine along?!! Cheers.
September 28, 2007

Phil G
While in Ann Arbor for grad school, I was spoiled by the cheese selection at Zingerman’s Deli (and the free samples). My current favorite would probably be Remeker…
I haven’t experimented much with olive oil (yet).
September 29, 2007

TommyBoBo of WI
Oh, I remember the glass,,,,,,, maybe it will be useful for oil, sucks for wine!

QOTD: not too much experience with oil, but give me a good English Stilton,,, maybe 3 days on the counter,,, nice and creamy/stinky,,, some crackers and a vintage port!! talk about sporting wood!!!!
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!!
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.
September 29, 2007

KAHUNA
I love the stinky cheese-
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
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!
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.
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.
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.
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
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!
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
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.
September 29, 2007

Dale Cruse
QOTD: I’m a meat pizza kinda guy. And I don’t like tomato sauce that is too sweet.
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.
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.
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
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.
September 29, 2007

TimF
Were will you be taping the show before the game?

QOTD: I like Camembert a lot.
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
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.
September 29, 2007

Ohio Bruce
I rate this episode PAZZZZZZZZZZZZZZ. I love cheese as well, just please pair with wine.
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.
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.
September 29, 2007

Nick C
Humbold Fog and Montenebra — get them at whole foods…they are sooooooooooo gooooooooood!!!!!!!!!!!!
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.
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????
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
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.
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.
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!
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 = )
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!
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.
September 29, 2007

careyd
The iTunes link for this episode is broken.

Fun show Gary!
September 29, 2007

yowens
drink olive oil? paZZZZZZZZZZZZZZZZz. QOTD: just had a 1 year aged guyere which was great + greek olive oil
September 29, 2007

SteveW
QOTD: Beecher’s Flagship Reserve Cheese, which is made here in Seattle.
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!
September 29, 2007

Hugh
Am I watching WLTV or CheezyWeezyTV?
Gary, u r going all “wine spectator-ish” on us!!
September 29, 2007

slambert
Anxious to see the episode, but the Quicktime link is not working.
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!!
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.
September 29, 2007

NathanN
QOTD: Roaring Forties bleu
September 29, 2007

Loke Uei
Hey Gary, your Quicktime download link isn’t working. Says Access Denied.
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.
September 30, 2007

Shinmaryuu
iTunes link is still broken. Get those hamsters back to work in the bowls of the WLTV IT room
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.
September 30, 2007

getmeacab
Hey Gary, great show as usual.

QOTD: Iâ€™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?
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?
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.
September 30, 2007

Cat Pee Smells Like Wine :-)
Quicktime link still doesn’t work…
September 30, 2007

Karl Laczko
Really solid toe fungus (that’s good)? ? You are pretty weird, you know that, right?

QOTD – Old Dutch Gouda, closely followed by Manchego, a ripe Brie, creamy Goats Roule, Stilton and a really mature English Cheddar.
September 30, 2007

Jeff Cleveland
Gotta like a show where Wisconsin gets some lovin’!

QOTD: Aged Manchego
September 30, 2007

Elliot Essman
QOTD: Reggiano Parmagiana is in a class by itself, but then a good old cheddar gives some joy.
September 30, 2007

Martin
Because I’m serious about my Italian cooking, I always have a good piece of two year old Parm around. Other than that, I’ve never been too serious about cheese.
September 30, 2007

Wednesday
White stilton with lemon peel is fantastic dessert cheese.
September 30, 2007

Montrose
Favorite Cheese? Tough question, I like so many. I am a big fan of mimolet with a big, young cabernet.
September 30, 2007

Kristen
Way to go trying the cheese from WI! Today’s show was definitely an interesting change of pace!

QOTD: I’m not the biggest cheese person, but I’ll go for hard cheeses over soft ones. I really like Gruyere and Raclette cheese (for a raclette meal, which is absolutely amazing)!
September 30, 2007

Janet Kaczmarek
I’m thrilled that Gary decided to taste cheeses. I love them also. When we have wine tastings we all try to bring a new kind of cheese. Personally two of my favorites are 5 year aged Gouda. Another is the Parm that WL sells for about $20/lb. MMMMMMMMMMM. Price has nothing to do with what you enjoy. I’ve had $20 French cheese which I think tastes like Pine Sol, (hmm, maybe it was sweaty socks, no definitely Pine Sol) so it’s all in the taste of our pallet just like the wine. I had some wonderful oils when I was in London this spring. There was an oil store and it had about 50 oils to taste. You bring your own bottle to fill up. Reminiscent of Venice when we bought wine and they filled it in an empty Pepsi bottle. Got quite a bit for $2. and had it with cheese. Next show we should also try some great balsamic vinegars!
Good show Gary.
September 30, 2007

Janet Kaczmarek
Actually I also love a good Gruyere and warm goat cheese on my salad.
September 30, 2007

Dave Canada
Cheese….MMMMM
QOTD#1 – Pia Cere from Mont Forte located in Millbank ONtario. This sheeps chees brings the lightning!
QOTD #2 – Ralo Greek Olive Oil, cold pressed, organic goodness!
October 1, 2007

Mike H
how about an episode on Lemberger cheeses and Lemberger wine?
October 1, 2007

OldVinesJim
QOTD: Favorite cheeses are Crottin de Chavignol, San Simon and Dry Jack. But I couldn’t survive without Parmigiano-Reggiano.
October 1, 2007

Ryan D
Don’t want this to sound too bad or mean-sprited… but you do a great wine blog. Emphasis on the word “wine”!! I’m sure you’ve gotten a bunch of these already, and in spite of how much I whole-heartedly LOVE cheese… I’d rather have a wine show!!! I know a ton of winos are also big time foodies, but I’m not one of them.

QotD: As far as cheese goes… I’m like Bubba from Forrest Gump when it comes to cheese. I love all of… cheddar… goat… nacho… pecorino… parmasian… ricotta… muenster… American… provolone… brie… feta… whiz….
October 1, 2007

Pardus
QOTD: I have so many favorites but the two that popped into my head first where Shropshire Blue and Stilton Blue (though the white is also yummy)
October 1, 2007

Dash
I loooove cheese! So one of my favorite recent discoveries was a blue moon cheese from California.
I also like the Stonehouse olive oils…
It was nice to see you do an episode like this, I hope there will be more in the future!
October 1, 2007

Valerie
QOTD: I love smoked swiss.
October 1, 2007

Bart Massey
Gary,

In a recent past episode, you mentioned tasting wines from areas other than California, Oregon, Washington and New York. You neglected to mention Kentucky when you mentioned states you were planning to taste from. We have several wineries in Kentucky and many more beginning. Tobacco has slowly been deminished as a cash crop and families are replacing the crop with vineyards as an income producer. Chrisman Mills, Talon, Acres of Land and several others are very nice vineyards, offering tours, food and wine. A group of us are touring several other vineyards in our “Sideways Kentucky Tour” continued. You are invited to attend our next tour if you would like. Kentucky is a beautiful state. Thanks and I always enjoy your shows.

Bart
October 1, 2007

streamertyer
Love Idiazabal with a nice Spanish Red, or a nice Stilton with some TAWNY port…. Also LOVE Stilton with Blueberries, smoked gouda and a traditional Gruyere/Emmenthaler cheese fondue. Spent my honeymoon in Switzerland. Half my diet that 10 days was fondue.
October 1, 2007

Shane
Good show Gary. I had a bunch of friends over last weekend, and I bought some cheese that stunk up my entire house and tasted just like a good’ol Texas ranch. It actually made me laugh when I ate it, because it was like eating creamy manure. My wife almost puked, but several other people loved it. So I guess its all about personal preference. Wish I could remember the name, but it looked just like that Petit Frere. Good times.

QOTD: Don’t know a lot about either, but I really enjoyed the Beemster XO I had last week. Don’t have a valid opinion on olive oil, but I will work on it.
October 1, 2007

Anna
Good show, I’d rather like it if you did cheese episodes more often!
QOTD: I can’t really pick one because cheese is so versatile, I couldn’t live without my everyday cheddar, blue castello and classic brie. The other day I tried some Testun Occelli al Barolo, a mixture of cow’s and ewe’s milk refined in the wine must of the barolo grape. I died a little inside. Death by Cheese.
October 1, 2007

BYB
Very few cheeses that I don’t like but here are the top 3: Roquefort Le Papillon, well made and aged Crottin style goat cheese, and torta de Cazar (Spain). The last one is a large cheese; the top is removed and the delicious interior is scooped out!
October 1, 2007

NADINE
Nice job Gary today ! Hum, I like Gorgonzola cheese, camembert & chÃ¨vre. For the olive oil, I’d have to say, it was this olive oil made from a type of nut, I don’t remember the name at the moment but when I do, I’ll come back to this episode to write it down, I always prefer Extra Virgin Olive Oil, keep it up
October 1, 2007

Cat Pee Smells Like Wine :-)
MMMmmmmm…. Stinky cheese smells like wine…
October 1, 2007

Brendan
This episode made me laugh. Thanks!
October 1, 2007

SoCal
QOTD: Port Salut
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.
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

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

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

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

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 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 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 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 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 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 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 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.
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
December 2, 2007

HuskerJ
Babybel gouda, probably pretty lame compared to the stuff you’re tasting, but I love the individual wax wraps.
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.
April 7, 2008

Holger A
QOTD: Vacherin Mont-d’Or
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.
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!
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.
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!
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.
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.
September 20, 2009

ulu ulu ulu ulu
QOTD: Goat cheese by miles
September 20, 2009

ulu ulu ulu ulu
Humboldt Fog goat cheese, actually