Another pesky lurker here–this is my first comment.

Absolutely love the blog, and this show stood out for me. I’m with you on cheeses; for me, dollar for dollar, good cheese probably tops wine in terms of value and overall gastronomic pleasure (though they’re completely different beasts, and my budget laments the fact that I love both). Given how much you love cheese, you should definitely do more cheese shows.

Love what you’re doing for wine, man. The show has inspired me (a 25 year-old whippersnapper with a Bordeaux collection) to stick to my guns at tastings with my WLTV-esque flavor descriptions. An aged un-oaked chardonnay from this evening was like “scooping up a piece of walnut-covered lemon square with a seashell”. Everyone agreed 100%.

Keep up the awesome work. The wine world needs it. Badly.

QOTD
Cheese: Humboldt Fog, Olive Oil: Trianna

QOTD: I LOVE wine… but I’ve always had trouble liking cheese. I KNOW, it breaks a cheese-lover’s heart, but I can’t get into the stuff by itself. If I had to pick a favorite, I’d go with a Spanish cow’s milk cheese that we serve at my restaurant, that has a rind that is treated with brandy, rosemary, and thyme.

QOTD: I’m a meat pizza kinda guy. And I don’t like tomato sauce that is too sweet.

it is really interesting to mix it up a little. if you close your eyes, maybe you would be doing a tasting with yellow wine from the jura and white hermitage…. hey, there is an idea!

more importantly, it is funny to see you say that you don’t want to disrespect the cheese and refer to it as having a philly cream cheese feel. it is funny because you can refer to wine as Hi C, Big League Chew, obscure candy. maybe you are more emotionally attached to cheese and don’t want to talk bad about it.
oh well, have fun in london.

QOTD: Banon from the south of france. it is creamy, wrapped in chestnut leaves and goes perfect with southern rhone wines.

Boo, hiss. Stinky show. Stick with the wine reviews. If you want to do cheese, at least pair it with some wine tastings. JMHO

Interesting show. I liked it. Good stuff.

QOTD: Big Parmesan fan, but it’s hard to find good parmesan cheese sometimes. But if I had a huge hunk of parmesan, I’d probably enjoy it quite a bit. Olive oil? No favorite really. I’ve never really noticed what olive oil I use.

Were will you be taping the show before the game?

QOTD: I like Camembert a lot.

wo hooo!! NICE great show dude. LOVE the cheese. i’m definitley stopping by to pick up some good mouthful. have a good weekend GV

Hi, my name is Marshall Oechsner and I’m from Wisconsin. I just want to introduce myself and thank Gary V. and this site for making wine (and cheese) less intimidating to newcomers like myself.

I rate this episode PAZZZZZZZZZZZZZZ. I love cheese as well, just please pair with wine.

QOTD: Right now it’s a toss up for cheese. I’m a big fan of Humbolt Fog but there is also a 3 year aged Gouda that I have been thouroughly enjoying this summer as well. As for my favorite olive oil…it would have to be Las Brisas imported by Jorge Ordonez the wine importer. The flavors are so bright and clean. I love to put it on plain pasta or used it to sear up some veggies. Great stuff.

What a great episode. I love cheese I actually made my own a few times I even made some brie which turned out pretty good.

QOTD: I love creamy brie like cheeses but one cheese that really sticks out in my mind is mimolette, it’s this crazy orange cheese that has a rind that is made by mites that eat the cheese. MMMMM tasty.

Humbold Fog and Montenebra — get them at whole foods…they are sooooooooooo gooooooooood!!!!!!!!!!!!

So how come a big cheese fan like you removes the cheese from his pizza? What’s up with that?

Hmmm. The Vayniacs seem to be divided about this episode. Personally, I like the culinary angle, but I’d like it to be combined more with the wine angle. You discussed some wine combinations with the cheeses, but maybe it would have more impact if you tasted some, too. You were mentioning some wines that are very different from each other: Hungarian Tokay with the goat cheese; steely flinty Chablis with the cheddar-like cow’s milk hard cheese; high-alcohol Zin with the grainy gruyere-like hard cheese; grapes/apples (not wine) with the last, soft cheese. Could you give us some general guidelines for pairing wine with cheese?

QOTD. I love cheese. But somehow I get more enthusiastic when it is a major component of a dish than when it is all by itself and cold. Double-cheese pizza, I’m there. Creamy, cheesey lasagna, yum. Muenster or provolne melted on tuna salad, etc., etc.

Certainly a different type of episode – I really enjoyed it. QOTD: My favorite cheese is probably Morbiere followed closely by Asiago and Manchego and…

Q: What happened to the Washington wines you were going to do this week???? 🙁

Hi gary,
Thank you once again for your show and congratulation for your energy
but I’m sure you’d better choose a BIG peace of our French Roquefort
which answers well with a lovely languedoc wine (think of it…)
A languedoc winemaker

QOTD: port salut for my husband, manchego, parmesano reggiano, and a cheese with cranberries that’s like a dessert cheese – kind of crumbly for me. We just had a sweetwood farms goat cheese in a salad that was great. We also had, at a wine dinner, a wonderful sauterne modelled after Chateau D’Yquem from Jordan: The Riviere Rousse, 1983. Very apricoty and not too sweet. My favorite sauterne so far. they paired it with a chocolate dessert, but it would have been a lot better with cheese. London sounds like fun.

Love Cheese! Love Zingermans (Phil G, you WERE spoiled — I still drool over the catalog every month and am a devotee of Ari’s Guide to Good Eating).

QOTD: I go through cheese phases. I love triple cremes (brillat savarin, robiola borsino and Mt. Tam from Cowgirl Creamery). Hard cheeses like mahon and manchego are my go-to wine pairing cheeses. I get a chive double gloucester (Cotswold) if I want something tasty that my husband will eat too. For awhile I was addicted to pecorino romano. I always, always have a chunk of parmigiano in my fridge.

At the moment it’s all about goat cheese. Fantome Farms in Wisconsin makes the best fresh goat cheese I have ever had. I eat nearly a tub a week (AND I’m on Weight Watchers, on program — anything is possible!)

My favorite olive oil is Arbequina from Olea Farms in Templeton, California. I am also a big fan of the Tuscan oils — Tenuta di Valgiano is my fave non-American oil (http://www.zingermans.com/Product.pasp?Category=&ProductID=O%2DVAL). Love that pepper.

Hey, it’s Saturday so I’m a little late, but has anyone else had a problem with the quicktime version of this episode? It keeps telling me that it’s “Forbidden”. Viddler is too much for my old computer to handle. Can someone look into this when they have a second? Thanks!

QOTD: A nice extra sharp cheddar is usually the first cheese I go for on the cheese plate! Goat cheese is great in small quantities. I like all kinds of olive oils, but I use Extra Virgin Olive Oil almost daily. Went to an Olive Oil store in Napa, they had a great tasting area. Also, whenever I am in a Williams-Sonoma I check out the Oil and Vinegar tasting bar = )

Love all the smelly cheeses, don’t know my favorite olive oil is but st. andres triple cream with quints paste on toasted bread so GOOD!

Enjoyed the show! Like wine I never was big into cheese or olive oil. I just have the basic stuff in the fridge, but I will go out and try some good stinky cheese ASAP!

QOTD: With the above in mind, I still gotta go with the pepperjack! The only OO I have in the house is actually from Costco..and it’s pretty decent.

The iTunes link for this episode is broken.

Fun show Gary!

drink olive oil? paZZZZZZZZZZZZZZZZz. QOTD: just had a 1 year aged guyere which was great + greek olive oil