QOTD: Beecher’s Flagship Reserve Cheese, which is made here in Seattle.

Gorgonzola, Stilton, (both good with dates)and in the goat cheese department… the one I make myself. It is so easy to do.
Olive oils…Colvita and Monini are both reasonably priced brands (extra virgin) I’d love to find others. Again, thanks for the great show. Yum!

Am I watching WLTV or CheezyWeezyTV?
Gary, u r going all “wine spectator-ish” on us!!

Anxious to see the episode, but the Quicktime link is not working. 🙁

Loved the cheese show. Just want to give Gary a big thanks. I just finished with the Santa Fe Wine and Chile Fiesta and at a wine dinner there was a winery sponsoring it called Gypsy Dancer making Oregon Pinot Noir. Didn’t know them and asked Gary’s adivice. He said great and they were. Oregon Pinot Noir continues to please. Thanks again Gary!!

I really enjoyed this episode on cheese and olive oil. I love both. However, I am conflicted with the resent claims that cheese not only makes bad wine taste better, but also “dumbs down” great wine, cancelling out the nuances that make great wine so interesting. I participate with two regular tasting groups that have tested this theory, and most, but not all, think they agree with that cheese actually decreases some of the exquisite nuances of a great wine.

I have tasted many times the cheese types, but not the specific brands, that you had on today’s show, and love them all. And most of us still serve the them when it is our time to host the tasting of our groups, but I have also begun, as have others in my groups, to serve grilled meats, such as pork tenders, and Italian hams, etc, along with grilled veggies, etc. Both my tasting groups seem to really appreciate the new additions, but almost everyone still likes the great traditional cheeses as well, in spite of what we think it may be doing to the great wines. We especially love the goat cheeses and the hard cheeses with dry wines, and the soft, runny, triple creams and blue cheeses with aperitif and dessert wines.

I know you are an avid lover of cheese, as we are, but have you conducted any of these experiments? I would love to hear your opinion.

QOTD: Roaring Forties bleu

Hey Gary, your Quicktime download link isn’t working. Says Access Denied.

Gary, that must have been the lightning show since wine makes the thunder show and thunder and lightning go hand in hand like wine and cheese. Good show, a little twist on the usual friday couch show.
QOTD- MacLaren’s Imperial sharp cold pack cheddar, I have only been able to find it in Canada. It is very sharp, dry, and crumbly cheddar that can make your face pucker, but is full of flavor. I can’t find it in the states so I don’t get it often, I aged the last tub for 5 years in my fridge before I broke down and ate it, it was still very good. Thankfully I went to Canada last month and bought all five tubs off the shelf at the super market.

iTunes link is still broken. Get those hamsters back to work in the bowls of the WLTV IT room 🙂

QOTD: The King of all Cheeses baby.
Parmigiano-Reggiano. Expensive, potent, and versatile. You want to bring the thunder and let people know you mean business, you toss this puppy into your Alfredo sauce.

Hey Gary, great show as usual.

QOTD: Iâ??m really down with Cheese Whiz. I love it on hot dogs and tacos; sometimes I even use it as dipping sauce for my pizza.
How about you Gary? Do you like Cheese Whiz?

All it took to get this 200-episode lurker out was an episode on American artisinal cheeses. Thanks for the show; I think we’re in a truly great age for great American cheese. Soon, not yet, we’ll be able to get up from the kiddie table and sit with Europe.

As far as the QOTD goes, I can no more pick my favorite cheese than I can pick my favorite wine. Here, however, are three great American artisinal cheeses: Cato Corner Farms (CT) Bloomsday Reserve, a raw cow’s milk cheese aged to a level of complexity that most cow’s milk cheese’s only dream of–3-Corner Field Farm (NY) Battenkill Brebis, a sheep’s milf cheese that will remind you of walnuts and the best sliver of lamb fat you’ve ever eaten–Uplands Farm Pleasant Ridge Reserve, a raw cow’s milk, gouda style that I think could be the single best cheese made in America.

How about doing a show on vin jaune?

Great show . QOTD Same as last time you asked this ? Parmiganno Regigano, as for Olive oil I’ve not explored to much I definitly go for the higher end oils but have not drank one yet.I’m going to bust out the cheese and olive oil and a nice crusty loaf of bread and a nice bottle this weekend for sure. Thanks Gary and WLTV crew.

Quicktime link still doesn’t work…

Really solid toe fungus (that’s good)? 😯 ? You are pretty weird, you know that, right? 8)

QOTD – Old Dutch Gouda, closely followed by Manchego, a ripe Brie, creamy Goats Roule, Stilton and a really mature English Cheddar.

Gotta like a show where Wisconsin gets some lovin’!

QOTD: Aged Manchego

QOTD: Reggiano Parmagiana is in a class by itself, but then a good old cheddar gives some joy.

Because I’m serious about my Italian cooking, I always have a good piece of two year old Parm around. Other than that, I’ve never been too serious about cheese.

White stilton with lemon peel is fantastic dessert cheese.

Favorite Cheese? Tough question, I like so many. I am a big fan of mimolet with a big, young cabernet.

Way to go trying the cheese from WI! Today’s show was definitely an interesting change of pace!

QOTD: I’m not the biggest cheese person, but I’ll go for hard cheeses over soft ones. I really like Gruyere and Raclette cheese (for a raclette meal, which is absolutely amazing)!

I’m thrilled that Gary decided to taste cheeses. I love them also. When we have wine tastings we all try to bring a new kind of cheese. Personally two of my favorites are 5 year aged Gouda. Another is the Parm that WL sells for about $20/lb. MMMMMMMMMMM. Price has nothing to do with what you enjoy. I’ve had $20 French cheese which I think tastes like Pine Sol, (hmm, maybe it was sweaty socks, no definitely Pine Sol) so it’s all in the taste of our pallet just like the wine. I had some wonderful oils when I was in London this spring. There was an oil store and it had about 50 oils to taste. You bring your own bottle to fill up. Reminiscent of Venice when we bought wine and they filled it in an empty Pepsi bottle. Got quite a bit for $2. and had it with cheese. Next show we should also try some great balsamic vinegars!
Good show Gary.

Actually I also love a good Gruyere and warm goat cheese on my salad.

Cheese….MMMMM
QOTD#1 – Pia Cere from Mont Forte located in Millbank ONtario. This sheeps chees brings the lightning!
QOTD #2 – Ralo Greek Olive Oil, cold pressed, organic goodness!