The cheese show was awesome!!! More please, plus, pair with wines. A really good block of parmesan rules.

QOTD: I like all cheeses. I haven’t really kept track of the names of them, but I tend to like hard nutty cheeses and soft blue-cheese-type cheeses that are very powerful.

QOTD: I like all cheeses. I haven’t really kept track of the names of them, but I tend to like hard nutty cheeses and soft blue-cheese-type cheeses that are very powerful.

QOTD: Cypress Grove Humboldt Fog

This is a tough one. I also used to sell cheese (and this segment has made me miss it dearly), so I know so many fantastic cheeses, it’s hard to pick one. So I’ll make a short list:

1) Currently: Cana de Cabra. It’s been on sale at DiBruno Brothers here in Philly so I’ve been indulging weekly. I just ate almost 1/4 lb at lunch. It was on point.

2) For when price is no object: La Serena. That cheese is from the gods.

3) When stinky meets lucious: Raw Milk Taleggio.

4) For flavor blast: Roomano 6-year gouda. Try NOT eating this.

5) When price is again no object: Ossau Iraty. I forget which one I love best, it’s been awhile.

6) When I’m in a Patriotic Mood: Humboldt Fog. I must admit, I haven’t tried Cowgirl Creamery yet. But now I must.

7) When I buy for the masses: Fromage D’Affinois.

8) When I’m in a “blue” mood: St. Agur.

9) When only a bloomy rind will do: L’edel de Cleron.

10) When I wanna feel like an insider: Raw Milk Vacherin – Contraband!

Great show guys!
Julie

This is a tough one. I also used to sell cheese (and this segment has made me miss it dearly), so I know so many fantastic cheeses, it’s hard to pick one. So I’ll make a short list:

1) Currently: Cana de Cabra. It’s been on sale at DiBruno Brothers here in Philly so I’ve been indulging weekly. I just ate almost 1/4 lb at lunch. It was on point.

2) For when price is no object: La Serena. That cheese is from the gods.

3) When stinky meets lucious: Raw Milk Taleggio.

4) For flavor blast: Roomano 6-year gouda. Try NOT eating this.

5) When price is again no object: Ossau Iraty. I forget which one I love best, it’s been awhile.

6) When I’m in a Patriotic Mood: Humboldt Fog. I must admit, I haven’t tried Cowgirl Creamery yet. But now I must.

7) When I buy for the masses: Fromage D’Affinois.

8) When I’m in a “blue” mood: St. Agur.

9) When only a bloomy rind will do: L’edel de Cleron.

10) When I wanna feel like an insider: Raw Milk Vacherin – Contraband!

Great show guys!
Julie

GV – good, different show. QOTD – Spanish goats and orig. being from Wisconsin, I like the cows from Steve’s in Denmark, WI.

Awesome show guys. Cheese is something I know very little about so it’s good that you really brought the knowledge.

Awesome show guys. Cheese is something I know very little about so it’s good that you really brought the knowledge.

I really liked this show – I want to see more of Everett and the cheese you sell. Do you guys ship cheese?

EVERY time I go to the store to purchase a few bottles, I stop by the gourmet counter and taste a new cheese. Yep, I’m on first name salutations with the folks that work behind that counter! But the one cheese I always have on stock is Bayley Hazen Blue from Jasper Hill Farm. Not only for it’s taste, but for it’s versatility. I’ve paired with crackers, melon, pears (not as good with apples tho), grapes, and even some meats. It’s dense enough that you can slice some long strips to lay over that Bone-In you just pulled off the grill, only to watch it melt on top (and then in your mouth!). Anyhow, I HIGHLY recommend it!

http://www.jasperhillfarm.com/ourcheese.html

Catching this one a little late but an AWESOME episode.

QOTD: I just recently tried the Fleur Des Alpes La Tournette and have fallen in love. If you hunt around a little bit on my blog, you’ll find my tasting/experience notes on it.

Catching this one a little late but an AWESOME episode.

QOTD: I just recently tried the Fleur Des Alpes La Tournette and have fallen in love. If you hunt around a little bit on my blog, you’ll find my tasting/experience notes on it.

who doesn’t like a little cheese.aweseoms show.

You need to pair the Mt Tam with Rustic Bakery Crackers & a Croation Fig Spread. Insanity! And of course a nice Cab or Pinot…

You need to pair the Mt Tam with Rustic Bakery Crackers & a Croation Fig Spread. Insanity! And of course a nice Cab or Pinot…

Epoisse, Taleggio, St. Andre, Humboldt Fog, Mimolette, Point Reyes Blue.

QOTD: I have had some good cheese but can never remember the God Damnned name!
But I do know I like the funk.

QOTD: I have had some good cheese but can never remember the God Damnned name!
But I do know I like the funk.

I’m really sorry but this is the first time I haven’t even bothered watching the show!
I hate cheese!
I’m sure it was great for people who like cheese, anyway!
; )

I just learned more about soft brie-style cheese in 10 minutes than I learned in 10 years of average consumerism. Nice work, and I can’t wait for the next. I’m ppppuuuummmmmmmmmppppppppppeddd!!!!

QOTD: Gouda, aged 1.5+ yrs. I’m not an expert, and have a novice palate when it comes to fine cheese (sad, considering I grew up on a dairy farm)!!!

I just learned more about soft brie-style cheese in 10 minutes than I learned in 10 years of average consumerism. Nice work, and I can’t wait for the next. I’m ppppuuuummmmmmmmmppppppppppeddd!!!!

QOTD: Gouda, aged 1.5+ yrs. I’m not an expert, and have a novice palate when it comes to fine cheese (sad, considering I grew up on a dairy farm)!!!

Wow! Great job Everett! Though I’m not specifically mad for triple creams, (especially when they’ve ripened beyond the great stench), I regularly engage in the full world of cheese, from Blooms, to blues, goat, to sheep, and cow. QOTD – My brain just fractured! Love Catupiri, and Quejo Mineiro from Brasil. But probably the most life changing moment in cheese was when I had Sottocenare – Italian cheese impregnated with truffle. Thank you dean and Deluca.

Gary, thanks so much for mixing things up these past few episodes. Beer, wine, cheese! What more can we ask for.

Gary, thanks so much for mixing things up these past few episodes. Beer, wine, cheese! What more can we ask for.