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Europe Off the Beaten Path - Shared screen with speaker view
Anisha Weber
01:23:15
Looking forward to it from Redwood City and Palo Alto … California!
Janet Fletcher
01:24:19
welcome everybody!
Julie Johnson
01:24:20
Alexandria, VA
Bret Ingerman
01:24:22
Hello from Tallahassee, FL!
Adam Schwartz
01:24:24
Hi,,,this is Adam & Amy, also from Redwood City!
Karen Schulman
01:24:34
Hi from Seattle!
Sannie Osborn
01:24:36
West Sacramento California
Roxanne OBrien
01:24:37
Hi all from Sacramento, CA
Kiara O'Dea
01:24:38
Hi from Manhattan, KS!
Beth Cato
01:24:39
Hi all! I'm here from near Phoenix, Arizona.
Noah Schmitt
01:24:44
Oakland, CA
Dana Casuccio
01:24:45
Rumson, NJ! Lots of snow!
Kim Bickford
01:24:48
Hello from Portland, Oregon!
Cheryl Roers Ott
01:24:53
Hello from Kiel, Wisconsin!
Emily Wendt
01:24:57
Hello from Madison, WI!!!
David Tovey
01:25:14
David from Mansfield, Ohio
Laura Werlin
01:25:53
Janet’s and my IG handles: Janet: @janetfletchernv and Me: @cheezelady
Janet Fletcher
01:26:35
hashtag cheeseoclock please!
Robin OBrien
01:27:22
Elk Grove, California
Marsha Sheahen
01:27:56
Loving the chardonnay so far!
Naomi Smith
01:30:21
Hello from Novato, CA!
Anne Brandon
01:31:54
Anne from Oakland
Laura Werlin
01:34:25
The cheese order: Crucolo, Bethmale, Baldauf, Crozier Blue
Anisha Weber
01:36:32
That was wonderful!
Kim Bickford
01:36:38
the cheese parade is awesome
Beth Cato
01:36:54
The world needs more cheese parades.
Kim Bickford
01:37:13
^^^^^
Lucinda Wolf
01:37:37
How can you not love a cheese parade?
Marsha Sheahen
01:38:15
and it's great with the chardonnay
Adam Schwartz
01:38:31
Nope. Chardonnay.
Ed Wood
01:40:45
We’re pairing the cheeses with the 2019 WillaKenzie Pinot Blanc instead of the chardonnay, and the 2017 WillaKenzie Kiana Pinot Noir. The Crucolo is good with the Pinot Blanc but great with the Pino Noir!
Anne Brandon
01:41:29
Sadly the Crucolo doesn't last long in the Pasta Shop/Market Hall Foods. They were out today.
MARK and KAREN ORD
01:41:49
The first taste was OK but the more you eat the better it tastes
Marsha Sheahen
01:44:02
It's good with the cranberry and almond toasts we have
Ed Wood
01:45:21
I’m liking the Chèvre with the Pinot Blanc. A good complement. It fights with the Pinot Noir.
Marsha Sheahen
01:46:14
it makes the pinot bitter
Anisha Weber
01:46:28
Another delicious cheese - love the rind.
MARK and KAREN ORD
01:46:31
Pino changes more then the Chard
Marsha Sheahen
01:47:37
I don't like stinky cheese much,, but love this. Not trying the rind, though! My husband did
Ed Wood
01:48:09
It takes courage to try the rind. But it’s worth it! Very different and strong.
Julie Johnson
01:48:38
I didn’t get the wines, so. I’m drinking a 2017 willamette valley estate white pinot noir. it’s going
Julie Johnson
01:48:55
...well with everything so far
Marsha Sheahen
01:52:21
ok, you convinced me. I tried some. Good!
Adam Schwartz
01:54:27
Alpcheese rocks!
Marsha Sheahen
01:55:00
Bavaria?
Cheryl Roers Ott
01:56:27
Delicious!
Ed Wood
01:57:02
Baldauf isn’t bad with the Pinot Blanc, but with the Pinot Noir it makes a banquet! Thank you!
Marsha Sheahen
02:01:24
Beautiful cows. They're so pretty
Erick Marcheschi
02:01:43
very, very good
Marsha Sheahen
02:01:54
We are eating the cheese with a little honey for cheese - it has honey comb in it. fab!
MARK and KAREN ORD
02:02:12
Salami with this cheese might be the best pairing
Keith Wood
02:02:25
+1 for Pinot w Baldauf cheese
Noah Schmitt
02:02:28
yes mark!!!
Janet Fletcher
02:04:00
dried onion for sure!
Bret Ingerman
02:04:58
what gives it its unique texture?
Ed Wood
02:04:59
I wish we had some dried cranberry crackers to go with this.
Marsha Sheahen
02:05:20
Ed - we have some. They don't really work
Anisha Weber
02:05:42
How many cows contribute to a 100 pound wheel - or how many gallons of milk (my dad is asking).
Kim Bickford
02:07:13
Bring Baldauf west!
Dana Casuccio
02:07:13
please repeat the website
Dana Casuccio
02:07:26
ty
Ed Wood
02:07:57
Thanks Marsha Sheahen. I have a lot to learn.
Anisha Weber
02:07:59
Delicious! It reminds my dad of the cheeses in the Engadine, Switzerland
Marsha Sheahen
02:08:56
It would be great if you could recommend accompaniments like water crackers or honey or nuts or dried fruits etc
Marsha Sheahen
02:09:33
glazed walnuts are great with the baldauf
Adam Schwartz
02:11:26
Can we all agree that the Pinot Noir is right with the blue?
Emily Wendt
02:11:40
This is the best blue I have ever had! Its great alone but what would you suggest for a companion?
Marsha Sheahen
02:12:30
we're having it with a bit of honey and a cranberry nut toast
Marsha Sheahen
02:13:21
moi! great with honey, though
Lorrie Carpenter
02:13:36
I am not a huge blue cheese fan, but this one is wonderful!
Naomi Smith
02:13:57
Barnyard!
Adam Schwartz
02:14:17
Naomi — yep,.
Ed Wood
02:14:20
The Crozier doesn’t work with the Pinot Blanc. With the Pinot Noir, that’s another matter altogether. Pinot and Crozier, but a heartier red wine might be better. Janice says we need to open a Shiraz for this one.
Adam Schwartz
02:14:26
We’re having it with dried apricot.
Keith Wood
02:14:49
I'd say Port!
Adam Schwartz
02:14:56
Agree. Pinto noir is good with this. Port and Shiraz better!
Ed Wood
02:15:02
Keith, you’re on!!!!!!!!!
Naomi Smith
02:15:03
Dessert wines for this one for sure.
Anisha Weber
02:15:03
Wonderful - having with slices of pear and walnuts.
Cheryl Roers Ott
02:15:49
Cracker, thimbleberry jam, cheese and ham. Delicious with the Pinot!
Julie Johnson
02:16:29
it is very good with the Pinot
Allison Gildea
02:17:02
+1 Aaron down for the cheese ride
Roxanne OBrien
02:17:19
Smoky and the rind is great...
MARK and KAREN ORD
02:18:26
The Pino has more of a finish after a bit of blue
Anisha Weber
02:19:51
Thank you so much!
Julie Johnson
02:19:56
this was great
Naomi Smith
02:20:06
Great job ladies!
Bret Ingerman
02:20:07
Fantastic!
Kim Bickford
02:20:12
love cheese o’clock!! see you next week
Ed Wood
02:20:13
You can only do this on Zoom!
Emily Wendt
02:20:20
Thank you! You guys have a great vibe.
Marsha Sheahen
02:20:21
Thank you!!
Beth Cato
02:20:22
Thank you so much! I'm delighted that Cheese O'clock is back.
Robin OBrien
02:20:22
Love Cheese O’clock. It’s
Allison Gildea
02:20:22
Thank you!!! And thanks for giggling at our comments ;)
Anne Brandon
02:20:25
This has been very interesting and very much fun. I look forward to the next Cheese O'clock. Anne
Ed Wood
02:20:46
WillaKenzie is worth a trip, if you haven’t made it.
Anisha Weber
02:20:58
Agreed - beautiful region!
Roxanne OBrien
02:21:08
Thank you so much...every cheese oclock has been great...
Robin OBrien
02:21:10
Great time as aways! Thank you all
Marsha Sheahen
02:21:29
I learned about Cheese Paper from Janet!
Kim Bickford
02:21:34
just eat it
Lucinda Wolf
02:22:32
Love cheese o’clock! Back next week
Lorrie Carpenter
02:22:33
I am so happy about the recording of this. I usually do this with my mother and she is stuck in the snow and ice in her part of Texas and I am south of Austin and so we were not able to be together today but will definitely do this next week since it is recorderd
Dana Casuccio
02:22:34
ty enjoyable time