sheep feta. sheep milk cheese for that matter.

Blue Castello, Cotswald (rich cheddar with chives)…come to think of it, all cheeses are good-bring em on!

Vacheron rates as one of my faves as well as Coeur de Leon Bire.
I was a bit puzzled at your tasting of Sebastiani Cab. That wine has shown little variation in 30 years. It is always overoaked and always too ripe and half of the time taste like of combination of redwood and cedar chips to me. I taste it off because it is almost as popular as Yellowtail at parties and if that is my choice I will drink the Sebastiani.

I am definitely going to seek out the 2005 Guillaume Gros El Nino Loco Cotes Du Luberon. I am really trying to find really good french wine steals outside of the Bordeaux region, and this greatly appeals to me as I expand my wine frontier!

QOTD: I really don’t have a good answer for you here, but I did have a great herbed brie one time that was pretty good. I need to branch out and change the cheese world, I guess…

By the way, did you like the love I’m giving to the bull in the china shop/dodgeball shirt?????

This was truly the Thunder Show. The heavy weight champion oak monster and his midget homie makes their appearance.

I´m a huge goat fan. Lingot St nicholas, Tarantais, Petit Fience de Pyrinee if want som washed rim action. Gour Noir or Pouilly St pierre if I´m in my hardcore mode.
Etivaz or a nice Comté is lovely hard cheese made from cows milk.
Feel like something from Italy ? Robiola a tri latti di Langhe, Ubriaco Amarone or some die hard Peccorino Fozza.!!!

T

Gary,
Aged Gouda is my favorite cheese. I am waiting for my friend to send me those pictures of the New wine bar that I mentioned before.

QOTD: Wow. Favorite cheese is like favorite wine. There are so many and for so many occasions. And unfortunately the best ones I have had I can’t remember the names of. One was a goat brie. A stand by appetizer or dessert cheese we have is Saint Marceline. There is a great little cheese shop in SF on Cole street called Say Cheese. Check em out.

A three year aged imported smoked gouda. Damn tasty.

On the last episodes link, can you add the episode numbers to the months. Such as November 2006 #128-137 that way when you mention a past episode it’s easier to find?
Thanks
Wristband picture coming soon. Thanks for sending one.

QOTD: Love Piave… goes with all wine styles. But have to admit I have a softspot for Vermont Cheddar and also for Jarlsberg.

Gary did u have a cup of coffee prior to this episode?

corso vecchiu. gary next time you try a sauternes can you tell us how the flavor profile, aromas, finish, etc compare say to a 2001 d’Yquem for those of us who have never had the d’Yquem. I have had the 2003 coutet and i love it. just wondering what your experience is with the different sauternes

Just catching up on past episodes and had to respond to this
QOTD: hands down Explorateur! Wonderful soft, buttery French cheese made from cow’s milk. Excellent with fruit and champagne! Next would bea hard extra aged Guoda!

Moliterno Black Truffle Cheese – WL $19.99 lb – IS AWSOME!!!!

Nice episode, Gary. I will have to seek out the Sauternes and the El Nino.

QOTD: My favorite cheese of all time is (and there are SO many) Morbiere. I just love the creaminess with the stripe of mold in the middle to give it some funkiness. Really good with “Old World” wines.

QOTD: Humboldt Fog Goat is my all-time favorite.
I must seek out the “Bell” however. I also have not thought of goat cheese with Sauternes either. I gotta “give that a whirl”.

Cheers, Gary

Interesting show, especially the Sauterne.

QOTD: This is perhaps a bit ordinary, but my favorite cheese at the moment is an aged Gruyere that I get at the market here in Trier, which is aged about 18 mos. to 2 years, I think.

It’s got a lot of the virtues of a parmeggiano-reggiano cheese, or of a 2-year-old Gouda: in hardness (medium), with those developed salt crystals that give that occasional crunch. But it’s also got that unique Gruyere-y-ness, that slight hint of onions and sourness in the mouth. Lovin’ it.

Another favorite of mine is the Crottin goat cheese, those tiny little rounds of it you can get … goes great on freshly baked bread with raspberry or black currant jam.

DvT

Great show. I will have to try to track down that Sauternes — the 2005 pre-arrival is being sold for $50 at my local wine shop — klwines.com — but I will have to keep looking for the 2003.

QOTD: Sorry, I am boring, but nothing is better for me than Canadian Black Diamond Cheddar. My 4 year old daughter does the stinky cheese like it is going out of style, but stinky cheese is just not my thing.

QOTD: I’d put pepper jack on anything, easily my favorite

I know it’s been said a few times already, but you have to try the Humboldt Fog Cheese. It is delicious and really interesting.

Still having trouble with the video, including Quicktime version

Can’t wait to try the Sauternes. I love your show! My husband and I are addicted.

Favorite cheese? A good English Cheshire.

Guess I’m not a lurker anymore. 🙂

FINALLY got the QT version of the video to work. Good episode. Soft goat cheese is my hands-down favorite, so I will have to look for some of today’s feature. I just had some honey goat cheese with a Kim Crawford Sauvignon Blanc and some whole wheat crackers. Talk about heaven!

QOTD: I’m going to go simple, everyday on your ass: Cracker Barrel Extra Sharp Cheddar. Throw one of the precut ones on a Jimmy Dean sausage biscuit and you’re in heaven.