QOTD – Port Solut is great to have on Rosemary & Olive Oil triscuits. Pairing would be white wine, as it is a soft cheese, because the reds would overpower it..

QOTD – Port Solut is great to have on Rosemary & Olive Oil triscuits. Pairing would be white wine, as it is a soft cheese, because the reds would overpower it..

I like Brie. Right now my favorite is Couer de Leon. A good Reggiano Parmesan especially as a coating for anything I like as well.

I don’t believe you about the Jaboulet. You’re too used to drinking over-oaked fruit bombs with fake fruit.

QOTD: Love the Roaring 40s blue.

Im not sure if you can get in over there in the states, but the cheese I current like is called Cathedral City.

QOTD: Cheddar cheeses are great, especially with abit kick. Id love a chomp on this (http://gourmetlibrary.com/products/7344-Horseradish-Cheddar-Yancey-s-Fancy)

Gary

I think the difference for you and Mott maybe a sensitivity to what I call “secondary characteristics”. More earthy spicy things than fruity notes.

You may find these scents and tastes are generally from slightly more aged reds or whites .
It seems most folks just either don’t notice them or don’t look for them.

Cheese Yah! howabout a real old cheddar from England or Canada? 5-6 yrs when it gets crunchy with chloride crytals.

yum

and check these wines out in 2-4 yrs also as they really explode with more scents and stink as time goes by.

a meaty rich spice can arise when my fave syrah wines get 4-6 yrs of time.

Love the Rhone Reds!!

I will be in SC on the 5th for a wine dinner, join me! http://www.facebook.com/search/?q=chophouse+47&init;=quick#/event.php?eid=206427484961&ref;=mf

QOTD: Roquefort Carles, which you guys should add to your product line. My favorite so far from Gourmet Library has been the Alta Langa La Tur http://gourmetlibrary.com/products/6169-Alta-Langa-La-Tur.

Anyone who hasn’t done business with Gourmet Library yet is missing out. I can’t remember being so impressed with a business before. Your staff actually “gets” Customer Service. Your prices are very good and everything I have ordered so far has come properly ripened. Anyone serious about their cheese understands that.

If wish you could ship wine to Minnesota.

QOTD – Cantanaar, I believe it’s from Holland…and it has impressed a few of my cheese loving friends.

Don’t worry about football too much Gary….I’m a Detroit Lions fan, so please remember, it could always be worse. Maybe if we get another 5+ first overall draft picks we might be able to get a 500 season.

cheers,
Brandon

QOTD – Cantanaar, I believe it’s from Holland…and it has impressed a few of my cheese loving friends.

Don’t worry about football too much Gary….I’m a Detroit Lions fan, so please remember, it could always be worse. Maybe if we get another 5+ first overall draft picks we might be able to get a 500 season.

cheers,
Brandon

thank u @ hasbeen we are trying!

Speaking of great customer service, Gourment Library’s Jessica Wenninger is the best.

Speaking of great customer service, Gourment Library’s Jessica Wenninger is the best.

Love Crozes! Glad to see it get some love, though a 3rd bottle would have been nice.

And yea, loving 30 on 30. Great doc about The U!

Gary Loved the show. The Syrahs from this area are some of my favorites. I would like to see some more shows from the Northern Rhone.

QOTD: I love three year aged cheddar or a really good goat cheese.

Gary Loved the show. The Syrahs from this area are some of my favorites. I would like to see some more shows from the Northern Rhone.

QOTD: I love three year aged cheddar or a really good goat cheese.

Best ever -> http://gourmetlibrary.com/products/35923-Rogue-River-Blue-Rogue-Creamery

An extra aged Gouda from Holland or something creamy such as Brillat Savarin Affine (eaten with your favorite Champagne, this is wonderful)

An extra aged Gouda from Holland or something creamy such as Brillat Savarin Affine (eaten with your favorite Champagne, this is wonderful)

Sir Garry has to make a return visit.
QOTD: Mott..serella…the big cheese in these parts.

Jaboulet is usually better I will avoid the 2004 when I come across it.

Happy New Year GV and CM

Word to the Northern Rhone, though I certainly prefer my Hermitage “un-Crozed.”

So many cheeses. Love cheddar, love brie, love toasted goat cheese on a salad.

My wife’s fav. is toasted brie and ham on a baguette, served with pears, apples, and reisling. (I’m a fan of that combo as well.)

Word to the Northern Rhone, though I certainly prefer my Hermitage “un-Crozed.”

So many cheeses. Love cheddar, love brie, love toasted goat cheese on a salad.

My wife’s fav. is toasted brie and ham on a baguette, served with pears, apples, and reisling. (I’m a fan of that combo as well.)

QOTD: Love a nice aged Mahon ( http://gourmetlibrary.com/products/6185-Mahon-4-Month ), haven’t had any with wine yet. Wonder what type of wine would work really well. Maybe a lemony, flinty chablis, or a vibrant garnacha or tempranillo from Spain.

You keep exposing the “good value” places of the world, and no place will be a good value 😉