I’m actcually pretty new to the Cheese World, but I would have to say that my favorite thus far is the Beemster Dutch Classic.

– Elliot (CKC)

QOTD: Just a nice, nutty parmegiano reggiano–it’s classic!

QOTD: A nice, nutty parmegiano reggiano. It’s classic and so versatile. Seconded by Suerad.

Epoisses, Gruyere, Mimolette

QOTD: Ok, picking a favorite cheese is a bit like picking your favorite kid. 🙂 Though I do like the stinky cheeses.

GV… Cheese is too powerful for me to discern individual characteristics that would make me like one goat cheese over another… i mean, i have the same problem with big red wines…to much filling the mouth, i get sensory overload… SO.. my favorite cheese is an experience… i had some baked french onion soup at the marshall field’s in chicago… my friend told me they use real gruyere cheese…NOT provolone or some other crap they serve up at bennigan or fridays… he told me it would blow my mind…and it did! there was something about it, maybe because of its melted goodness with the crisp burnt bubbles on top…but it was a little smoky, a little stinky, the texture was very consistant…wasnt greasy like the cheese inside gino
s east deep dish/…and wow, the best cheese experience ever. As for cheese smells, fresh ricotta that they put inside ravioli or cannoli…stick your nose in that! So lets hear it for baked french onion soup with REAL gruyere!… SO UNDERESTIMATED! Are you really still reading this Gary? (ps, im done with the social smoking…for good!)

Second day of non-lurker-ness and loving it. Now it’s all just keeping up a post every episode. Lovin’ th’ show.

I am a lurker. I admit. Today I emerge from lurkerland to say that I love Robiola. yumyum.

Thanks for the great episode….I’m not a huge cheese fan but I’ll say pepperjack….

Loved the Sautern…My favorite cheese is Ricotta baked in the oven with a splash of olive oil.
By the way, I love the Cork’d concept. A couple of suggestions for Cork’d (I understood that you’re involved with it):

1- It’d be great that instead of just adding the average wine’s score by the public, it’d be informative if the standard deviation is also included (e.g. 90 plus or minus 3). This would allow the viewer to directly see if there was a consensus on the score or not (depending how small or large the variation). This should be very easy to incorporate.
2- Is it possible to include as well for each wine being reviewed, when available, the average score given by wine experts (WS, RP, etc…). So for each wine 2 scores would appear: the public’s and the experts. This would provide immediate ineteresting comparison. In addition it’d give more incentive for people to visit Cork’d.

QOTD: when its ripe, and room temperature straight Saint Andre is gorgeous. Although the smoked mozzarella from Eagle Cheese in Gravesend Brooklyn will always have my heart.

QOTD: Flavasauce’s romate resents being called a lurker and her favorite cheese is Manchego.
Here’s her show on tv.com:
tv.com/burningquestion/

Love it when you get annimated…
QOTD – Gotta be St.Agur Stilton from France. I had it at my 30th with 77′ Fonseca and it killed!

QOTD: My (Flavasauce’s) favorite’s are “Slack-Ma’ -Girdle” and “The Stinking Bishop” Both super gooey and stinky stanky fromages.

QoD – St Andres Triple Cream …. no question. (With a glass of Pedro Ximénez Solera)

I just have to say my favorite part about your wine reviews, Gary, is how the tastes or aromas take you back to a time in your life, then you tell us about it — story time… and I love it!! That’s exactly what I think wine tasting should be.
So, nice cheese-action. Looks delicious.
QOTD: d’affinois!!! but you understand, I work in the cheese industry, so it changes from time to time. Just when I think I have a favorite, we get something else amazing in. But right now, I’m loving d’affinois. Buttery heaven…

chuk. classic ep. i think you could have ripped that nice looking shirt from your body and thrown it fiercely upon the table. that would have been a classic ending. wish i had that sautern right now. i love the thunder. and nice shout out to ss chris.

QOTD: I’m a fan of the classics. Good sharp cheddar or colby jack, some summer sausage, and butter crackers…hell yeah.

That was fun. Well, since it can be a challenge getting really great cheese out here in the stix (and I do realize the irony there), I nominate the five cheese souffle I pulled off last year, partly for the incredibly stinky creamy Gorgonzola I put in it, and partly because successfully pulling off a souffle just rules. So good I even forgot what I drank with it.

And speaking of bacon and onions, here’s a killer German recipe I ripped off from the late Frugal Gourmet:

http://www.recipezaar.com/40830

Under an hour, and your neighbors will love you on Sunday morning.

That was fun. Well, since it can be a challenge getting really great cheese out here in the stix (and I do realize the irony there), I nominate the five cheese souffle I pulled off last year, partly for the incredibly stinky creamy Gorgonzola I put in it, and partly because successfully pulling off a souffle just rules. So good I even forgot what I drank with it.

And speaking of bacon and onions, here’s a killer German recipe I ripped off from the late Frugal Gourmet:

http://www.recipezaar.com/40830

Under an hour, and your neighbors will love you on Sunday morning.

QOTD: My favorite changes all the time, but for the moment it’s Brillat Savarin, baby!

Loved today’s show… but I gotta say about 2 days ago, please don’t give up on the value Pinots, keep searching… but maybe go up to $20 the next time around. If that doesn’t work, show me something good under $30.

Gary, Thanks much for the PROPS…for both me and the SS!! 🙂

Great Episode too….you most def brought the thunder!!!!

QOTD- ANY GOAT CHEESE. Ohhhhhh and put that on a white pizza with arugala and fresh figs!!!! OHHHHH MYYY GOD! WILL ROCK YOUR WORLD.

Ohh and Gary try the SEBASTIANI Alexander Valley 04′ Very nice CAB. I’m A zin fan. so…………I don;t know draw your own conclusion.

Go Vikes!

Sorry also for CHEESE, Aged gouda. 4 Years is my fav.

Wow, whatever your on, I want some. Can’t wait to try the 2005 Guillaume Gros El Nino Loco Cotes Du Luberon and am interested in the 2003 Chateau Raymond Lafon (whole names ’cause I copy and paste). Was the shirt an xmas gift – just curious.

QOTD: So far I think Robiola Due Latte might be the answer. An Italian double cream read heart stopper!) made from a combination of cow’s and sheep’s milk. DELICIOUS!