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EP 542 Cheese Library TV

Gary V and our resident cheese expert Everett dive into some very special cheeses that just reached Wine Library.

Cheese tasted in this episode:

Cowgirl Creamery Mt Tam
Cowgirl Pierce Point
Cowgirl Creamery Red Hawk

If you’d like additional help with the above item or would just like to know a little bit more, please email Justin Novello ( [email protected] ).

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Luca Bercelli

93/100
Really good episode. Rare though it is, it’s nice to see Gary lock horns with someone who knows more about a subject than he does!
Very educational – I look forward to the follow up episode.

Tags: cheese, review, Video

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  • Scotty S.

    Room Temp. D’Affinois – let it ooze!

  • Scotty S.

    Room Temp. D’Affinois – let it ooze!

  • Carl Krohn

    Gary, great show. Evert is a real keeper at your show. What wines go with the cheeses you tasted?

  • Carl Krohn

    Gary, great show. Evert is a real keeper at your show. What wines go with the cheeses you tasted?

  • brorjace

    QOTD: Just starting to get into cheese a little more, but I like harder aged cheese, like Parmesan, and Manchego. The Blues are starting to attract me a little more too.

  • brorjace

    QOTD: Just starting to get into cheese a little more, but I like harder aged cheese, like Parmesan, and Manchego. The Blues are starting to attract me a little more too.

  • M

    QOTD: Brie is the go-to cheese. But I enjoy many types of cheese. I don’t like the smoked flavored cheese or super-duper stinky cheese. A little bit of stink is ok.

    Domaine Hudson in Wilmington, DE has an awesome cheese menu.

  • M

    QOTD: Brie is the go-to cheese. But I enjoy many types of cheese. I don’t like the smoked flavored cheese or super-duper stinky cheese. A little bit of stink is ok.

    Domaine Hudson in Wilmington, DE has an awesome cheese menu.

  • ScottEJ

    Awesome show. Love the cheese. Can we maybe do a sausage/meat show, too? Full fledged perfect pairing show?

    QOTD: Anything that doesn’t come in plastic wrapping or out of a can, I’m good. The stinkier, the better.

  • ScottEJ

    Awesome show. Love the cheese. Can we maybe do a sausage/meat show, too? Full fledged perfect pairing show?

    QOTD: Anything that doesn’t come in plastic wrapping or out of a can, I’m good. The stinkier, the better.

  • QOTD: It’s been a tie this year: Moulis Cremier and Fleur d’ Anis

  • sam

    Who cut the cheeze, man?

    I love cheeze!

    However, I tend to go for firm cheddars, aged of course.

    Depending on what I’m drinking…I will evaluate cheeze according to the acidity and tannic structure I find in wine and the way the cheeze counter-balances…

    By the way, where was the wine in today’s show?

    Love y’all…

  • QOTD: It’s been a tie this year: Moulis Cremier and Fleur d’ Anis

  • sam

    Who cut the cheeze, man?

    I love cheeze!

    However, I tend to go for firm cheddars, aged of course.

    Depending on what I’m drinking…I will evaluate cheeze according to the acidity and tannic structure I find in wine and the way the cheeze counter-balances…

    By the way, where was the wine in today’s show?

    Love y’all…

  • Marshall

    Thanks for a great show.
    QOTD:My favorite cheese was brie cheese from Italy. I think it was called Ribiolla?

  • Marshall

    Thanks for a great show.
    QOTD:My favorite cheese was brie cheese from Italy. I think it was called Ribiolla?

  • Dr. Mike

    Justin sent me some of that red hawk. Absolutely awesome, I had half on Saturday and the other half today. I liked it best on Saturday. Had texture like a fine NY cheese cake.

    QOTD: Beside red hawk, I’m a big fan of rogue river blue.

  • Dr. Mike

    Justin sent me some of that red hawk. Absolutely awesome, I had half on Saturday and the other half today. I liked it best on Saturday. Had texture like a fine NY cheese cake.

    QOTD: Beside red hawk, I’m a big fan of rogue river blue.

  • MattUD

    Great show, Everett is awesome. I really like hot pepper cheeses.

  • MattUD

    Great show, Everett is awesome. I really like hot pepper cheeses.

  • Asking me what my favorite cheese is would be like asking a mother to pick her favorite kid. I just love them all. I am going on my honeymoon to holland in november and I plan to eat my weight in cheese 😉

  • Asking me what my favorite cheese is would be like asking a mother to pick her favorite kid. I just love them all. I am going on my honeymoon to holland in november and I plan to eat my weight in cheese 😉

  • Anonymous

    QOTD: Aged Gouda 5yr.old. Very enjoyable show. Everett knows his stuff. Very interesting and informative.

  • WineWoman

    QOTD: Aged Gouda 5yr.old. Very enjoyable show. Everett knows his stuff. Very interesting and informative.

  • Robert Howells

    Manchego

  • Robert Howells

    Manchego

  • Tmas

    I’m obsessed with the Beemster Classic, a Dutch cheese you sell. When I finished my first wedge, I dreamt all night that I was eating it. I have also googled images of the wheel, haha! Buy it! Love it! The Beemster is awesome!

  • Tmas

    I’m obsessed with the Beemster Classic, a Dutch cheese you sell. When I finished my first wedge, I dreamt all night that I was eating it. I have also googled images of the wheel, haha! Buy it! Love it! The Beemster is awesome!

  • Justin L. Ove

    I’ve been enjoying sheep’s milk cheeses lately, the more firm type. That’s all I know about it.
    Cool show, maybe you could have thrown in one wine?
    Thanks Gary

  • Justin L. Ove

    I’ve been enjoying sheep’s milk cheeses lately, the more firm type. That’s all I know about it.
    Cool show, maybe you could have thrown in one wine?
    Thanks Gary

  • Orville B

    AWESOME SHOW

    QOTD: WILL GET BACK TO YOU ON THAT ONE

    JB

  • Orville B

    AWESOME SHOW

    QOTD: WILL GET BACK TO YOU ON THAT ONE

    JB

  • nickelanddimer

    I guess I’m not a “purist” but I love Cotswold (herb infused cheddar)!

  • I have recently been a fan of the cheeses that the Amish farmers make and sell in the stores locally. They’re soft, creamy, and generally mild. Brie is an old standby, and if I’m goin’ cheddar, the sharper the better.

    Harry (kd5tmu)

  • nickelanddimer

    I guess I’m not a “purist” but I love Cotswold (herb infused cheddar)!

  • I have recently been a fan of the cheeses that the Amish farmers make and sell in the stores locally. They’re soft, creamy, and generally mild. Brie is an old standby, and if I’m goin’ cheddar, the sharper the better.

    Harry (kd5tmu)

  • Chrisfs

    Cotswold, which is a Double Gloucester with chives is a good cheese, Chimay makes a good cheese. Bries and stronger washed rind stuff.

  • Chrisfs

    Cotswold, which is a Double Gloucester with chives is a good cheese, Chimay makes a good cheese. Bries and stronger washed rind stuff.

  • LR

    Artisanal Cheeses..yuummm! I love the Cowgirl Creamery cheeses. The cheese made by this woman http://www.andantedairy.com are my favorite. Also the Humboldt Fog http://www.cypressgrovechevre.com- with it’s ribbon of vegetable ash in the center.

  • LR

    Artisanal Cheeses..yuummm! I love the Cowgirl Creamery cheeses. The cheese made by this woman http://www.andantedairy.com are my favorite. Also the Humboldt Fog http://www.cypressgrovechevre.com- with it’s ribbon of vegetable ash in the center.

  • David Harris

    Widmer’s 6yr aged cheddar

    http://www.widmerscheese.com/products/6_Year_Aged_Cheddar_5_lb-33-24.html

    Unfortunately I haven’t had the opportunity to taste any cloth bound cheddar yet.

  • David Harris

    Widmer’s 6yr aged cheddar

    http://www.widmerscheese.com/products/6_Year_Aged_Cheddar_5_lb-33-24.html

    Unfortunately I haven’t had the opportunity to taste any cloth bound cheddar yet.

  • Nicholas Lazarus

    GREAT SHOW! More cheese shows would be great, because I certainly didn’t know there was such a “artisan” element to it.

    QOTD: I’d have to say brie is my favorite … gouda is up there though.

  • Nicholas Lazarus

    GREAT SHOW! More cheese shows would be great, because I certainly didn’t know there was such a “artisan” element to it.

    QOTD: I’d have to say brie is my favorite … gouda is up there though.

  • Yvette W

    Ohhhh man. Watching you guys eat cheese makes me drool with jealousy. Gary you are evil. Loved the show!! You guys rock. Now I must come buy and pick up some artisan cheeses for my palette.

    QOTD: Any great salty hard Parmesan. Something about the bite that it brings. I’ve never had triple-cream cheeses, so maybe it’ll change because I do like a woody’s and buttery taste too.

  • Yvette W

    Ohhhh man. Watching you guys eat cheese makes me drool with jealousy. Gary you are evil. Loved the show!! You guys rock. Now I must come buy and pick up some artisan cheeses for my palette.

    QOTD: Any great salty hard Parmesan. Something about the bite that it brings. I’ve never had triple-cream cheeses, so maybe it’ll change because I do like a woody’s and buttery taste too.

  • amgryger

    Excellent show!
    QOTD: Parmigiano reggiano. I have a strong preference towards hard cheeses.

  • amgryger

    Excellent show!
    QOTD: Parmigiano reggiano. I have a strong preference towards hard cheeses.

  • Luthor

    QotD: Unfortunately, I’ve got killer allergies and can only eat your standard cheeses or else it’s DOA City for Big Luth.

  • Luthor

    QotD: Unfortunately, I’ve got killer allergies and can only eat your standard cheeses or else it’s DOA City for Big Luth.

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