I was about to ask where the hell my episode was, thanks! Did you just drink olive oil!” Where do you find good cheese and do these places exist in my horribly challenged area? Rather than berate you on it, can you tell me how it is that you can still distinguish a good olive oil from a bad one after you’ve cooked with it? Are there particular usues for olive oil where good ones can shine? Because, as far as I’m concerned, some are good, some are bad, and they all either grease your pan or don’t. Btw, I’ve noticed you say “Major Major” more than once — read Catch 22?

#2!!!!

Interesting episode. Would have liked to have seen a few wine pairings.

I have to say that I have never really had “gourmet” cheese before. I have tried a couple of Irish hard cheeses that I enjoyed and the cheese out of Sonoma County is usually pretty good, but nothing quite like this. Cool stuff.

Nice change of pace. I love cheese 🙂
nothing better for me these days is a really acidic, stinky blue cheese and a stinky
NZ Sauvingon Blanc. Great episode.

Oops — QOTD: Petit Basque! Love it with a nice dry muscat.

QOTD:
Cheese: Pecorino Toscano
Olive Oil: Dei Cinque Colli (not available US, but I get a gallon every six months from a friend in Cortona)

QOTD: I love tons, but I will say favorite last couple years is Coutances, from Normandy

Nice ep.

When are we going to se some G.V cooking on WLTV ?

QotD : Fav cheese : Petit Fiancee from the Pyrenese Mountains or maybe a mature Tarantais or Robiola a tri latti di Marche or…could go on forever.
I used to work with cheeses from Herve Mons in Roanne so I got a lot of favs.
Olive oil has to be Villa Magra di Franci…just spectacular

And to Kojip…dont heat your good olive oil….that will spoil it for sure…

Swedish T

Qotd: Taleggio, Humbolt Fog, Pt Reyes Blue, Morbrier….hey is this a trick didn’t you already ask us what our favorite cheese is???

QOTD2: Favorite Olive Oil: McEvoy Ranch Extra Virgin Olive Oil for drizzling, Filippo Berio for cooking….

Andante’s Minuet and Piccolo triple cream cheeses. Small cheese maker out of the bay area that makes cheeses for The French Laundry and other fine restaurants. Next time you’re in town, Gary, we’ll turn you on to some! http://www.andantedairy.com/products.html

QOTD: Cheese: Ewwphoria MMMMMMMMMMMMMMMMMMMMMMM Olive Oil: Frankies 457 Organic, DOP Valli Trapanesi

Aged Port Cheddar and Diamond Cheddar aged 24 months

Great episode Gary. QOTD: “Colby, Swiss and Cheddar, blended all together… Veleeta”

QOTD: Fav cheese is some older darker dry gruyère at my local deli, Fav olive oil is Regusci from Napa.

QOTD: Favorite cheese – Manchego, Favorite olive oil – Raineri

I really don’t have a palette for cheese 🙁 Everything exotic that I’ve ever tried seemed way too strong and harsh for me. I guess I’m more of a mozzarella and “cheese-string” fan.

QOTD: Fave cheese is a lavender white cheddar that I pick up from our local wine/cheese merchant. Fave olive oil is anything from Sciabica’s.

Really liked the show. I love cheeses too and fortunately a great wine and cheese shop opened by me about a year ago. So I have definately been exploring more artisan cheese this year. Gary, you went up one more notch in my book today as I too love port and cheese. My friends think I am crazy but it is one of my great pleasures.

QOTD: Stilton, Pt Reyes Blue, cave aged gruyere, parmagiano reggiano, triple cream anything and goats milk torte just to name a few.

Love the episode Gary. Keep up the good work.

Good show. Very cool.
QOTD: I’m a cheese-whore, and do it all. My wife loves a french cheese called Dauphin. I tend to be a rich-and-creamy-and-stinky kind of guy if I’m eating it straight. But unlike you, I like the crappy mozza on pizza too. Olive oil: Bardi from Tuscany for the goods, and Borges [Spanish] for cooking.

Just wanted to let you guys know that the quicktime version does not work right now. The quicktime link as well as itunes will not download the video. It says that a password is needed.

*Goes back to lurking*

Great idea for an episode.

QOTD: My favorite cheese is taleggio, nice and stinky yet mild in flavor. As for olive oil its kind of like mustards for me it depends heavily on the situation.