Have to try the desert wine, and stop lurking!
Bill

Gary, I have one background wall tip for you http://www.fathead.com/nfl/new-york-jets/jets-helmet/.

okay okay, getting rid of my lurker status right here then 😉

QOTD: Old Amsterdam is one of my favorites. It’s a strong old gouda-style cheese, very tasty!

QOTD – La Tur no doubt about it. Its like ice cream only better. But I dont eat it as often as I would like. My favorite every day cheese is Humbolt Fog.

The bacon and onions thing is similar to how my family used to make schmalts. Render chicken fat, add some onions, and cook for a while.

Great show!

Saenkanter Aged Gouda

Bucheron chevre, by far; especially with lemon butter and basil, possibly some artichoke hearts atop a grilled halibut.

QOTD: A warm and soft Chipotle Gouda. A nice counter blend of spice, smoke, and soft creamy cheese.

QOTD: Petit basque is by far my favorite cheese. It goes excellently with fig spread. Mmm… 🙂

QOTD – Nacho cheese at a ballgame

QOTD: gres des vosges

Parmegiano Reggiano

Jesus Gary! That’s like someone asking you what your favorite wine is! Love to see you try and answer that one.

I LOVE goats cheese in general but if I had to pick just one cheese it would have to be Montgomery’s Cheddar. Best thing is I get to eat it all day at work for free! How lucky am I?

Sangio,

Please don’t encourage Gary’s misguided obsession.

I’m finally just getting used to his mug and you want to throw that monstrosity into the mix?

What up?! Lurker no more! Great shows!

I’m a lurker no more! Thanks for all you do Gary. I bought 12 bottles from the Winelibrary today – all based on your reviews. I’m sure they’ll be great.

BTW, you’re nuts! Love it.

Favorite cheese: I can’t remember the name, but it was a hard cheese I had while in Lausanne (I’m an old-world fan for SURE). It was a french cheese, had a label with a monk on it, and came in a wheel/lopped-off cone about 4″ high and 5-6″ across. We ate it by skewering it with this shaver thing that would spin around on the top and cut paper-thin shavings off, that you’d eat on bread, crackers, or straight with a bottle of, yes, Pinot Noir (pre-Sideways, baby).

Favorite cheese: I can’t remember the name, but it was a hard cheese I had while in Lausanne (I’m an old-world fan for SURE). It was a french cheese, had a label with a monk on it, and came in a wheel/lopped-off cone about 4″ high and 5-6″ across. We ate it by skewering it with this shaver thing that would spin around on the top and cut paper-thin shavings off, that you’d eat on bread, crackers, or straight with a bottle of, yes, Pinot Noir (pre-Sideways, baby).

Nice show, nice wine, nice cheese.

QOTD – Gjetost from Norway, a sweet caramel & fudge cheese I’ve had during hotel breakfasts on business trips, very moreish. You can’t eat too much of it as it’s so rich. More mainstream I eat way too much Brie for my own good, and Gorgonzola is good too.

qotd: gruyere. hands down, properly aged gruyere.

Two questions:

1) Is the new tee a guitar pick in a wine glass? A Shark’s fin? I fear I must’ve missed an episode

2) Is this also a limited run of 140?

Showing off the chest hair today hey???

by the way, for all you camenbert lovers, the french are contemplating changing the laws to bestow AOC status to camenbert made from pasturized milk. this is an outrage. the result of this act could render smaller dairy farms that keep to the orginal formula uncompetitive and uproot the trueness of this french gustitory marvel. just thought i’d let you know.

Gary,
Keep up the good work. I might have tasted the Sauternes first then the cheese, then the wine again, then the cheese again… Sauvignon Blanc also goes real well with goats cheese too. Try the Sauternes with blue cheese.
Thanks for the entertainment.

Steve-o

Great show Gary! Sorry I’m a day late.

QOTD- Sharp cheddar and Bluebel, a soft cheese made mostly in Kaukauna, WI