loved the show. looking forward to more shows with Everett!

QOTD: manchego, however I like to try new cheeses. The first week in October 3 of us will be in San Francisco, so in addition to going to a Crush Camp and Russian River Valley, we’ll go to the Ferry Building and visit Cowgirl Creamery’s Artisan Cheese Shop. Fun and informative show.

we’re so lucky to be near cowgirl in the bay area, you can find it all over the place. love to take the ferry to the ferry building and visit the cowgirl shop there.

mt. tam is one of my favorites, also like St. Andre (for the triple creams)and this wisconsin strevecchio (strevecinno?)parmesian i get at whole foods. Red Hawk is always a go to as well. Cowgirl is also awesome because the cheese is vegetarian (no animal rennent.)

I loved today’s show! It’s so much fun to switch it up a bit. My fave cheese has to be Boucherondine. It’s an aged sheep’s milk cheese from the Loire. It will blow your mind with a glass of Chinon or Bourgueil, a completely sick pairing…..

Coming out of lurk to say that I enjoy a small wedge of Bleu d’Auvergne on some Wheatables crackers most nights while watching Wine Library TV.

L. Rex from TX

Just fininshed a quarter round of some mostly good French cream. Now I know where the little bit of ammonia came from. I thought it was the freshly cracked Pinot Noir. Now that PN is falling out of style, so is the price of some really good ones from CA.

“why dont they get more cows?” come on gary you know you can only produce a premium product on a small scale. YOU CANT TURN EVERYTHING INTO A BRAND / PRODUCT / COMMODITY.

yO you know mold IS a fungus right? so yea a cheese covered in a rind of white mold will definitely be fungus driven.

Qotd. Cheddar no duh, its the most popular cheese in the English speaking world. I was very privileged as a child and was often taken to the West Country in England, i especially remember Cheddar Gorge. i dont know which was sharper, the cheese or the cider. it was like an English version of vodka and caviar, having to drink the cider to get the sharpness of the cheese out of my mouth, and then eat the cheese to get the bitterness of the cider out of my mouth, aaaah how ones pallet matures with age!

Great show! Looking forward to the follow-up show with the same cheese line-up.
QOTD: Recently had a triple cream blue, Cambozola, that was outstanding. For normal snacking, I’m happy with a nice sharp cheddar.

Nice show. I’m a huge cheese fan.

QOTD: Typically a stinky cheese fan, but my absolute favorite is Humboldt Fog.

Hey now I know where the red hair in my cheese comes from! Great texture and a little nuttiness.

1200 cheeses in one room and it still smelled better than the entrance to Wine Library!

No way a follow up cheese show gets done.

I love a good Manchego or Danish Blue. When I was in Sweden I used to get my cheese from this little old lady who was French. She didn’t speak English and I don’t speak French but we had a great system. She would let me try different cheeses until I found a couple I like and then should give me bread and a bottle of wine to go with my selection. I never knew what cheese or bread she was giving me but it was always good. The wine was simple read the label. She really did know her wine also. She was extemely nice to me. I wish I was in Sweden right now.

Ossau-Iraty.
Beemster XO (which, by the way, WLTV doesn’t carry, though they have the two less-aged Beemsters. You gotta bring this stuff in, Gary!!!! It’s like candy in the mouth!)
Manchego (a well-aged one)
Gruyere (liked this ever since I went to Gruyere)

QOTD: We had the amazing pleasure of tasting Cowgirl Creamery and Point Reyes cheeses for the first time on the beach in California with great friends!

Big on the goat’s milk cheeses these days. A farm in Boyds, MD makes some.

Great show Gary. Hope to see more of the cheese with some wine. Maybe a cheese and wine mix followed by a dinner wine combo show.

Great stuff.

Mark

Loved the show!!! I am trying to learn more and more about cheese.

I haven’t even watched the episode yet, and I’m already salivating!!! This is gonna be a good one…

CMA

Gary: “You pop the cherry.” LOL. Love cheese, especially a good blue like a well made Roquefort. Have some valdeon in the fridge as well. Mmm.

Gary: “You pop the cherry.” LOL. Love cheese, especially a good blue like a well made Roquefort. Have some valdeon in the fridge as well. Mmm.

oh god those cheeses look so good.

qotd: id have to say munster or brie either one

I am a huge cheese lover–just started experimenting w/ eating raw/living foods and recently had raw cheddar/unpasturized sharp cheddar cheese–have you ever tried that?

It is absolutely delicious and tastes just like “regular” cheese–try it!

VERY interesting. I know nothing about cheese and learned a ton! Keep these cheese eps coming.

That was incredible! I’m waiting for next Thursday with bated breath! Oh, and as a beard man myself, I must say that your beard is rockin’, Mr. Presley!

CMA

No doubt, it’s Cotswald. I’m a sucker for any type of rich cheddar cheese.