QOTD: Favorite cheeses are Crottin de Chavignol, San Simon and Dry Jack. But I couldn’t survive without Parmigiano-Reggiano.

Don’t want this to sound too bad or mean-sprited… but you do a great wine blog. Emphasis on the word “wine”!! I’m sure you’ve gotten a bunch of these already, and in spite of how much I whole-heartedly LOVE cheese… I’d rather have a wine show!!! I know a ton of winos are also big time foodies, but I’m not one of them.

QotD: As far as cheese goes… I’m like Bubba from Forrest Gump when it comes to cheese. I love all of… cheddar… goat… nacho… pecorino… parmasian… ricotta… muenster… American… provolone… brie… feta… whiz….

QOTD: I have so many favorites but the two that popped into my head first where Shropshire Blue and Stilton Blue (though the white is also yummy)

I loooove cheese! So one of my favorite recent discoveries was a blue moon cheese from California.
I also like the Stonehouse olive oils…
It was nice to see you do an episode like this, I hope there will be more in the future!

QOTD: I love smoked swiss.

Gary,

In a recent past episode, you mentioned tasting wines from areas other than California, Oregon, Washington and New York. You neglected to mention Kentucky when you mentioned states you were planning to taste from. We have several wineries in Kentucky and many more beginning. Tobacco has slowly been deminished as a cash crop and families are replacing the crop with vineyards as an income producer. Chrisman Mills, Talon, Acres of Land and several others are very nice vineyards, offering tours, food and wine. A group of us are touring several other vineyards in our “Sideways Kentucky Tour” continued. You are invited to attend our next tour if you would like. Kentucky is a beautiful state. Thanks and I always enjoy your shows.

Bart

Love Idiazabal with a nice Spanish Red, or a nice Stilton with some TAWNY port…. Also LOVE Stilton with Blueberries, smoked gouda and a traditional Gruyere/Emmenthaler cheese fondue. Spent my honeymoon in Switzerland. Half my diet that 10 days was fondue.

Good show Gary. I had a bunch of friends over last weekend, and I bought some cheese that stunk up my entire house and tasted just like a good’ol Texas ranch. It actually made me laugh when I ate it, because it was like eating creamy manure. My wife almost puked, but several other people loved it. So I guess its all about personal preference. Wish I could remember the name, but it looked just like that Petit Frere. Good times.

QOTD: Don’t know a lot about either, but I really enjoyed the Beemster XO I had last week. Don’t have a valid opinion on olive oil, but I will work on it.

Good show, I’d rather like it if you did cheese episodes more often!
QOTD: I can’t really pick one because cheese is so versatile, I couldn’t live without my everyday cheddar, blue castello and classic brie. The other day I tried some Testun Occelli al Barolo, a mixture of cow’s and ewe’s milk refined in the wine must of the barolo grape. I died a little inside. Death by Cheese.

Very few cheeses that I don’t like but here are the top 3: Roquefort Le Papillon, well made and aged Crottin style goat cheese, and torta de Cazar (Spain). The last one is a large cheese; the top is removed and the delicious interior is scooped out!

Nice job Gary today ! Hum, I like Gorgonzola cheese, camembert & chèvre. For the olive oil, I’d have to say, it was this olive oil made from a type of nut, I don’t remember the name at the moment but when I do, I’ll come back to this episode to write it down, I always prefer Extra Virgin Olive Oil, keep it up 😀

MMMmmmmm…. Stinky cheese smells like wine…

This episode made me laugh. Thanks!

QOTD: Port Salut

QOTD – Smoked Balderson cheddar (Ont, Canada), Les Mignerons de Charlevoix (Quebec).

If you really like stinky cheeses, you can’t beat the huge selection of unpasteurized milk cheeses available in Quebec. The range of flavours and styles is absolutely astonishing. Highly recommend it if you ever get the chance.

An episode on cheese, fabulous! I love cheese and good give up many things in life. Cheese is not one of them.

You might want to try a Tasmanian Blue. I don’t remember the name of the brand. Tasmania probably is not making a lot of blues. I will try to remember to look up the brand. Great stinky cheese with a nice peppery edge.

You may also want to try Prim Madonna Gouda. It pairs well with foods that compliment buttery, bacon flavors.

When you visit California to go to the wine crush, fly into San Francisco. Stop in North Berkeley at the Cheeseboard. The Cheeseboard is the best cheese shop I found to date in all my travels around the country. You can try any cheese they have in the shop. The person behind the counter can help you sort through the various varities to help you find one that will match the rest of the meal. Amazing.

MMMMMM cheeeeeeeZ. I cannot think of anything more divine than cheese and a good glass of wine. We have been testing a set of olive oils from Figueroa farms in Santa Ynez, California. The set consist of spring, summer, autumn and a holiday blend. We have only opened two of them and they are extremely interesting, fresh and delicious. We are getting quite the enjoyment with tasting olive oils so keep up the good work gv.

MMMMMMM CheeeeeZ I cannot think of anything more divine than cheese and a good glass of wine… ok throw in some walnuts. We have been testing a set of award winning olive oils from Figueroa farms in Santa Ynez, Calif. The set consist of a series of four seasonal blends. Google figueroa farms. We have only opened two of them and they are extremely interesting, fresh and delicious. We are getting quite the enjoyment tasting olive oils as well as wine.

Gary,

I tried a chocolate goat cheese from a farm outside boston. cant remember the name of the farm, and i was doubting the cheese before trying it, thinking it was a bit contrived. but oh, how it delivered. paired with strawberries and raspberries on a hiking trip with a girl, it worked.

QOTD: Royal stilton with some dried prunes and Chateau Julien Port wine, baby! Bring it!
I like the greenish yellowing olive oil.

GV – Forwarded this show to a bunch of cheese-loving WLTV ignoramuses.

QOTD – Anything goat or cow (as a former Wisconsonite). Drunken Goat from Spain of late…

Keep it up!

Good work Gary, keep it rolling

QOTD: Olive Oil would be Mt Zero from the Grampians in north-western Victoria, Australia. Lovely people, near some great wineries (Bests, Seppelt and Mt Langi Ghiran) and one of the most scenic spots in Australia.

The cheese is a bit harder to pick, I think I’m like you and love it all! Despite making some great cheese I’m not going to go Australian! I would probably say either Cornish Blue because it’s a cracker of a rich creamy number and comes from right near my Granny’s home in England. My other choice I don’t know the name of, but it was a surprisingly good Brie style I tried in Hokkaido in Japan; again I think I have been influenced by the fantastic location.

Cheers Andrew

I liked seeing how you were totally biased towards the Petit Frere. It makes it really obvious that you have your own preferences and any sort of tasting is very subjective.

QOTD: I’m a big fan of the UnieKaas Black Label Gouda and the Brie that Whole Foods imports.

I haven’t gotten into olive oils, I just use the Piancone.

qotd:

tallegio (with hazzels). why? its just so incredible smooth, soft and yet firm, and it brings the thunder every time. its like that little guy who just walks in to the showerroom knowing he is the gifted one, no need to flex or show off!

i cannot wait to try pairing this with pistache-icecream.

I love a lot of cheese but I would have to say my favorites are Cabrales from Spain and top-notch Parmagiano Regiano.

Also gouda aged 5 years is wonderful. It is NOTHING like that insipid wax covered crap.