QOTD: I love Tillamook cheese from Oregon.

Gary,

Great show and we are changing the wine world. QOTD: I haven’t tried a cheese that I didn’t like, so this is tough one. I like Gouda or a strong Blue Cheese.

I’m all caught up! I went out of town and was way behind on episodes, the show just keeps getting better.

QOTD: Parmesan Reggiano, just by itself or grated over food, it’s doesn’t get much better in my opinion.

Favorite cheese:

when you make your own pizza in the backyard, baked in a genuine wood-fueled pizza-oven, you can freely add as much mozzarella, Gorgonzola and other types of cheese as you want. In this mountain of cheese, I always put some very spicy salami, salsiccia, and lots of olives. And finally, when you take it out of the oven, you find a pool, a lake, an ocean of fatty molten cheese, with a clear layer of fat on top, floating on the crispy pizza. That liquid is my Graceland.

YEAH I AM A BIRD :'(

QOTD: Not really a cheese connoisseur. Although I do like mac and cheese and often cut the cheese!

gotta go with 7 yr gouda. carmel and salt!!!

I love cheese and wine ,alas I have Gary’s problem and the doc says lay off the cheese. I will be in trouble if he says lay off the wine

Shouldn’t red wine help clear out all that cholesterol??

I can’t pick one — I could pick 10, but will start with Humbolt Fog and Manchego.

I need to try them with that Sauterne though from your reaction

QOTD: Il Boschetto al Tartufo – just love those truffle bits.

My favorite cheese is aged Asiago

QOTD: All cheese I don’t care what type 🙂

Nice episode as always.
QOTD- Bleu Cheese, really moldy, tart and dry. yum!

Enjoyed your piece today especially the Raymond Lafon. Funny that you didn’t even think about spitting on this one. I was waiting to hear your thoughts about the acidity of the wine. My prior experiences with several 80’s vintages of RL was that there was a lot of residual acidity, at times reminding me of the effervesence you get with Alka Seltser. That was something that I always wondered about with RL and which I never got with Yquem, Defarge, Doisey Daine, etc. Was anything like that evident in this vintage of RL?

Gary, you gave the best description of great Sauternes that I have ever heard. You absolutely nailed it!

With Sauternes, any blue style cheese rules supreme. Different wines require different cheeses for me. Hard cheeses for red wines; soft, stinky, runny cheeses for white wines. However, I am slowly coming to the conclusion that most cheeses tend to “dumb down” any wine…especially great, old wine. I am resisting this, since I love cheese, but having tested this with both of my wine tasting groups over the last six months, I am fairly certain that other foods (pates, grilled meats, grilled veggies) are better accompaniments to wine than cheese. The old addage “serve cheese with wine to sell it” works with bad wine. However, this is because it covers up the vinification errors. Unfortunately, it seems to also cover up the wonderful nuances of great wine. The one exception that I have experienced is blue cheese with sweet wines. To me, it is the best food/wine combination in the world.

Found a terrific cheese called Gjețst Рit comes from Norway, but it can be found in some cheese shops. It has the consistency of fudge, (has a caramel color) and kind of tastes like peanut butter. Very interesting!

My two favorite cheeses right now are: 1) Chaource… a French cheese that is like a runny, SALTY Brie. You just cut open the top of the rind and use bread or crackers to dip (no need to heat it up, just “let it be”. It’s delicious!
#2 is a smoked cream cheese (smoked in a similar manner to smoked salmon) made by 100 Proof Smokehouse. Yummy stuff! 🙂 Had the smoked cream cheese with Pinot.

Not big on cheese, but very big on marzipan – so there you go, trust your own palate!

QOTD: If I had to choose, I’d have to say I probably most appreciate Roquefort-type cheeses (blue cheese I think that’s called). Oh, and (real, non-pre-grated) parmesan… but I don’t really consider that cheese, it’s more like day to day food (I put it on everything – expensive habit that).

Fun show. Need to find the Cote du Luberon. I like cheese from all over the world. Even had some good cheese from Georgia recently.

Loved the Russian actuarial analysis.

what will Lafon be like in 05? can’t afford d’Yquem from that vintage so i’m looking for a substitute!

QotD: Stilton/Blue guy here.

QOD: Persian Fetta , Yarra Valley Dairy, Victoria, Australia

Absolutely outstanding

I am a diehard cheese fanatic. When it comes to cheese, I know my stuff. Nothing excites me more than having a nice cheese. I’ve had them all. I love Clochet, great, great cheese. As Clochet ages it produces a beautiful natural mold on the outside. It’s quite pleasant. It really enchances the flavor profile of the cheese. The more mature the Clochet is, the more earthiness, tartness, and over all “goat” flavor the cheese will have. Some like this, some don’t. Other cheese to try that are similar in style and just as promising are. Valencay, Figue, and Clacbitou. These are excellent, excellent, Chevres. By the way, PLEASE, taste more cheeses Gary!! I love how you combine the flavor profiles with the wine!! Great episode!!

QOTD: Favorite cheese of all time?! Oh man, I could pick so many!! God Gary, that is a tough one for me. I am so indecisive. I have MANY top cheeses.
Let’s see….I absolutely love Valdeon Blue…great great cheese. Bleu de Brebis and St. Augur come in second. Ahh crap…I just can’t decide! I like TONS of cheeses!

Feta with reuced balsamic vinegar, but anything really , semi-soft, semifirm, soft-ripened and blue-veined even liking the “blends” like blueberry and lemon stilton, love bacon fat and onions and we all would still watch the NFL even if the Jets didnt win super bowl III. Hey Gary did you pick some Tight Ends in this years draft? Go Giants!!!!!!!!!!!!!!

Ouch! I think Sebastiani juice is a great value for the quality involved, but will agree they may go heavy on the oak. Still, I read it as leather glove and red / black fruit, as opposed to a rip-roaring oak monster attack.

(Also, their top-end “Cherryblock” is sublime.)

QOTD: Dubliner. It’s a very sharp white-cheddar-esque cheese, slightly crumbly with amazing tang and zing, as well as the creamy dairy elements we all look for in a good cheese.