QOTD: Any aged Cheddar, there are some great ones coming out of some small producers in Wisconsin by where my extended family lives. Also the Sartori BellaVitano, or from Gourmet Library the Devon Tickler http://gourmetlibrary.com/products/46624-Devon-Tickler-Mature-Cheddar is great!

QOTD: A raclette cheese from Black Star Farms in northern Michigan (they also make wine) is my favorite. In the past it won an award for best cheese in the country; and 2nd place in 2009.

QOTD: I love the long aged cheddars such as the Twin Oaks: http://gourmetlibrary.com/products/36707-Twin-Oaks-3-Year-Cheddar

When I get a cheddar with nice bits of crunchy “flavor crystals”, I can’t be happier. I like Justin’s analogy of a great cheese to a wine. There really is a flavor progression, and I love going along for that ride.

Aged Gouda

By the way, I downloaded episodes #763 and #764 to my Tivo on Saturday, and I watched them on Sunday while the football game was on, so my DVR had enough leeway for me to fast forward through the commercials when I came back to the live game. Episodes 763 and 764 happened to be the ones that had the good luck bear in them.

Does me seeing the good luck bear literally during the Jets beating of the Colts prove its effectiveness? Possibly. I just know that I am staying well away from those episodes if the Jets play the Pats in the playoffs. (Sorry, NE boy at heart.)

I love how the pairing rather than hiding the flaws of the wine accentuated it instead. Really shows how much food can change the way we feel about a wine.

QOTD: I have always been a fan of chevre like the following from GL:
http://gourmetlibrary.com/products/6283-Montrachet-Basil-Couturier

However, lately I have been eating Double Gloucester like it is going out of style (there isn’t one on your site however 🙁 )!

Side Note: Just noticed that you have Devon Clotted Cream but not Cornish! The horror 😉

QOTD: Definitely any kind of Morbier I ever tasted. You have http://gourmetlibrary.com/products/5348-Morbier-Tradition at the GL.

Everything best in the New Year! Thanks for the shows and the book. Wishing you “Build It!” in 2010 🙂

QOTD: Tronchon ( http://gourmetlibrary.com/products/8278-Tronchon )

QOTD: Port Salut or Port-du-Salut.

Keep crushing it, Gary. Happy New Year.

QOTD: i like so many, but smoked gouda takes the title.

I have a similar cheese palette (plate?) to winewoman above.
Love the HUmboldt Fog. I eat the ashy stripe, am I supposed to?
And Mt. Tam from Cowgirl Creamery. Talk about smelling like armpit.
But it’s amazing, and a little goes a long way.

I like the idea of pulling in some GL products to combine with your tastings…carry on

QOTD: Stilton! http://gourmetlibrary.com/products/6945-Colston-Bassett-Stilton-Neal-s-Yard-Dairy

Manchego is my favorite cheese.

would love to see Sir Gary again!

I like Comte – http://gourmetlibrary.com/products/33500-Fort-Lucotte-Comte-14-Month-Saint-Antoine

Now I have some knowledge on the cheese factor. Awesome linking it up GV. I will be ordering some stinky stinkin cheese.

I double dare you to do a Sir GV for New Years eve. Could be a WWHHHOOOOOOt! Some Champagne should not be served to your younger friends. You won’t be able to keep a straight face.??

Boschetto al Tartufo Stagionato – a sheeps milk cheese with white truffles. Magnificent.

Can’t go past a stinky stinky mouldy blue from cows milk. Mmmmmmm.

I’m a huge fan of goat cheese, like Selles-sur-cher but it’s hard to beat the versatility of Parmesan:

http://gourmetlibrary.com/products/5334-Parmigiano-Reggiano

Hi Gary,

QOTD It is definitely a good Taleggio (not the stuff from a facory but the real one from small producers) Verrrrrrrrrrrrrrrrry delicious

Take care Steven

QOTD: I like Brie and other soft cheese. However some of the hard cheese is good too. I pretty much like any cheese except for the smoked cheeses.

In 2010 please do not give Mott your glass when you have a cold. And no double dipping. Don’t put your cheese back onto the plate after taking a bite. Thanks.

qotd: Looooovvzzzzz Cheeeeeesse!! Me favorite is Asiago Bel Gioioso!!
YUUUUUUUUUUUUUUMMMMMMMMMMM!!!!! 😉

Great show GV.

St Agur Blue Cheese is my favorite. I wish Gourmet Library carried it…:-)

I’m one of those lurkers you always talk about, but the cheese and wine combo in today’s episode got me too excited to hide any longer. Loved the show, especially the intro since it made me laugh.

QOTD:
Gotta go with a good brie such as:
http://gourmetlibrary.com/products/41769-Brie-Triple-Cream-Marin-French-Cheese

Especially if you add in some Stonewall Kitchen Old Farmhouse Chutney:
http://www.stonewallkitchen.com/prdsell.aspx?L0=SpecialtyFoods&L1=Chutneys&L2=OldFarmhouseChutney

Then wrap it in puff pastry and bake it up. Deliciousness at its finest!

JETS! JETS! JETS!

One more win, I done care if Cinti only plays half of their players.