Comments on: American artisanal cheeses – Episode #323

By: ulu ulu ulu ulu

ulu ulu ulu ulu — Sun, 20 Sep 2009 18:06:44 +0000

Humboldt Fog goat cheese, actually

By: ulu ulu ulu ulu

ulu ulu ulu ulu — Sun, 20 Sep 2009 18:04:35 +0000

QOTD: Goat cheese by miles

By: George

George — Tue, 11 Aug 2009 14:02:51 +0000

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.

By: Dessert Wine Nerd

Dessert Wine Nerd — Tue, 26 Aug 2008 05:33:37 +0000

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.

By: SpoiledinCalbyPinot

SpoiledinCalbyPinot — Wed, 30 Jul 2008 18:07:39 +0000

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

By: Johnny Jet

Johnny Jet — Fri, 09 May 2008 18:51:34 +0000

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.

By: ruffy

ruffy — Sat, 03 May 2008 22:28:49 +0000

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!

By: Donna Marie

Donna Marie — Wed, 30 Apr 2008 13:44:44 +0000

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.

By: Holger A

Holger A — Mon, 07 Apr 2008 19:30:59 +0000

QOTD: Vacherin Mont-d’Or

By: Fred Liu

Fred Liu — Sat, 29 Dec 2007 12:09:32 +0000

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.