Humboldt Fog goat cheese with ash…. delish!

Wow, what an ep! Lots of great info. I LOL when you were talking about the deer with cherries, cause I just received that shirt yesterday and am wearing it right now!

QOTD: My fav cheese has to be smoked Ghouda or real mozzarella like I got in Italy.

Real question from Mr. Kelldey: What’s the deal with distributors not shipping to Oklahoma? You do, but many don’t; you’re one of the first we’ve found.

Question from me: So, when do I get my Lacryma Christi episode? Huh, huh, huh?!

Got my Vayniac wristband today and will take the picture tonight!

Thanks so much for all you do!
K

QOTD – A buddy picked up some FUNKY A$$ aged Gouda from Carmel that was pretty damn cool…a good cheddar…manchego…
Hard to pick just one. It’s like trying to pick a favorite wife or girlfriend, (sorry, had to say it) they each bring their own thunder.

What’s your fav GV?

I’ve always wanted to try a Sauternes. This could be “the one”.

great episode today. i liked how the last bottle sneaked up on you in terms of how much you enjoyed it, took you by surprise with the quality. i get a kick out of seeing you dissing the awfully bad as well as giving it up for the truly good stuff. your honest reactions and colorful commentary keep me coming back for more. why is it that professional tasting notes from major wine publications only use about a dozen different words for white and another dozen for red?

qotd: i’m currently in love with burrata. serve it with some prosciutto, salame, or some tomato, basil and i’m digging it.

great episode today. i liked how the last bottle sneaked up on you in terms of how much you enjoyed it, took you by surprise with the quality. i get a kick out of seeing you dissing the awfully bad as well as giving it up for the truly good stuff. your honest reactions and colorful commentary keep me coming back for more. why is it that professional tasting notes from major wine publications only use about a dozen different words for white and another dozen for red?

qotd: i’m currently in love with burrata. serve it with some prosciutto, salame, or some tomato, basil and i’m digging it.

QOTD: Hmmm…only one? manchego….or…telegio…or St. Augur blue cheese…or $hit there are just too many to choose one.

Ok, so with that said, I have a thought. You’ve reviewed a few sauternes here. When are we going to see a line up? Oh yea….and when was Maynard James Keenan going to be a guest?

Okay, so the moment of today’s episode was, “sniffy whiffy.”

QOTD: A bottle of Boone’s Farm with an Easy Cheese chaser. That is living. (Cringe…)

QOTD: About a year ago I spent a weekend in Sardegna. I was fortunate enough to get a tour by a local resident. He took me to the middle of the island to a small farm that made a very small batch of pecorino. This was the most incredible cheese I have ever tasted.

QOTD: How the heck am I supposed to answer that??? Cheese is the food of gods. OK, I cheat. There are two and they’re simply the ones whose names I remember cuz I can’t pronounce French goat cheeses and such.

Goat milk gouda, aged 2 years YUM
Toma from the Sonoma cheese factory. I’m sure real Italian toma could kick its butt but it was the first time I’d had it and I ate the whole thing in two days.

You looked SO happy with that last wine.

QOTD: How the heck am I supposed to answer that??? Cheese is the food of gods. OK, I cheat. There are two and they’re simply the ones whose names I remember cuz I can’t pronounce French goat cheeses and such.

Goat milk gouda, aged 2 years YUM
Toma from the Sonoma cheese factory. I’m sure real Italian toma could kick its butt but it was the first time I’d had it and I ate the whole thing in two days.

You looked SO happy with that last wine.

Congrats on a great episode from a big fan/lurker!
QOTD: Gjetost from Norway—incredible nutty brown cheese, could be mistaken for peanut butter! Very nice with a tawny port or Madeira. I don’t know anyone else that likes it, so I wouldn’t be surprised if this elicits howls of derisive laughter. #2 would definitely be gorgonzola—actually prefer the sweet, mild, fake stuff from Wisconsin.

QOTD: Maytag blue cheese on any kind of red meat

Great episode.

QOTD: I’m torn between Mont D’or and Roquefort. Depends on my mood!

QOTD: Balderson’s 5 year aged white cheddar. It’s great with easy drink Cab.

Renard’s Cheese in Door County WI has a great 5 year old Cheddar. A big hit around the holidays (at least with my family!) is a big ol’ tub of Win Schuler’s “Bar-Scheeze” (cheddar). Pass the Triscuits!!

QOTD: Manchego is my favorite cheese, and my husband’s is port salut.
Sauternes sounds like a nice birthday present.

Nice Gary – not sure about the “Thunder Show” thing though …

QOTD: There are many great cheeses – but if forced, I’d have to go with Parmigiano Reggiano – all day long.

QOTF – fromunda

QOTF – fromunda

YAY! SF GLASS!

Hmmm…the board w/ the 69 on it looks like it’s bleeding right into that bottle of El Nino Loco.

QOTD: Old Amsterdam (an aged-gouda). I haven’t seen it in years though. It’s been replaced at the store by some other aged goudas that just don’t come close. I’m also a sucker for Stilton.

Three Thunders in a row?

QOTD: Would you ask a parent who their favorite child is? Parmigiano Reggiano, Locatteli Romano, a really sharp Provolone, Roquefort (or any blue) with candied walnuts and balsamic on greens (heavy on frisse please) or to belie my obvious guinea heritage Cabot Vintage Choice Cheddar with apple wedges, grapes and a little bit of vino.

Three Thunders in a row?

QOTD: Would you ask a parent who their favorite child is? Parmigiano Reggiano, Locatteli Romano, a really sharp Provolone, Roquefort (or any blue) with candied walnuts and balsamic on greens (heavy on frisse please) or to belie my obvious guinea heritage Cabot Vintage Choice Cheddar with apple wedges, grapes and a little bit of vino.

QOTD: kraft singles

Great show today, I was coming back after a bit of a layoff today. Hadn’t been watching the show for a couple days, just caught up doing some things. This really got me back into it. Thanks Gary!

QOTD: Easily the hardest question you’ve ever asked, and one that I’ve been thinking about recently.

Living in Paris gives me access to more varieties of cheese than I could ever eat, and it’s almost impossible for me to remember the names of every different one I’ve had.

I am a HUGE fan of goat cheese though, and I’ve rarely had one I didn’t like (aside from some of the fake logs you see in supermarkets). Chabichou, Pouligny, Rocamadour are a few names off the top of my head. When I’ve been away in the US, these have helped me stay sane on many an occasion.

Parmesan for its versatility is also a favorite, and there’s always a place for Roquefort and Gorgonzola. Again, a very tough question. One thing I can say for sure, is that without a fresh piece of baguette the experience of a good cheese always seems lacking to me.

If you’re ever in Paris, I can guarantee you a cheese platter to remember!

QOTD: Easily the hardest question you’ve ever asked, and one that I’ve been thinking about recently.

Living in Paris gives me access to more varieties of cheese than I could ever eat, and it’s almost impossible for me to remember the names of every different one I’ve had.

I am a HUGE fan of goat cheese though, and I’ve rarely had one I didn’t like (aside from some of the fake logs you see in supermarkets). Chabichou, Pouligny, Rocamadour are a few names off the top of my head. When I’ve been away in the US, these have helped me stay sane on many an occasion.

Parmesan for its versatility is also a favorite, and there’s always a place for Roquefort and Gorgonzola. Again, a very tough question. One thing I can say for sure, is that without a fresh piece of baguette the experience of a good cheese always seems lacking to me.

If you’re ever in Paris, I can guarantee you a cheese platter to remember!