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Cheese O'Clock with Chappellet - Speaker view
Janet Fletcher
01:01:28
Welcome, everybody! Hope you came hungry!
Jennifer Crum
01:01:59
Can't wait!
Janet Fletcher
01:02:15
An all-cheese menu!
Nels Lindahl
01:02:19
Cheese!
James "Kris" Watson
01:02:25
Good evening from NC and Cheers to all!
Nels Lindahl
01:02:30
we have the 2010 cab open right now
Nels Lindahl
01:02:39
Greetings from Denver!
Jennifer Crum
01:02:45
Amazing! That will make a great pairing!
leslie sullivan
01:03:33
Hello from Napa!
Erika Gibbs
01:03:34
All cheese menu sounds so awesome to those of us from Wisconsin!
Steven Jones
01:04:26
Hello Laura and Janet!
Anisha Weber
01:05:21
Whoops - adding "all attendees" too … Looking forward to another fabulous evening … joining from Redwood City, California.
Maria Ferraro Beardsley
01:05:32
Hi Everyone, Maria’s joining from Yulee, FL. So excited about tonight’s pairing!!
Mary Scodwell
01:05:51
Happy to hear and learn from all of you. Watching from Las Vegas
Maria Ferraro Beardsley
01:08:37
Cheers to all! 🍷
Jennifer Crum
01:08:44
Cheers!
Anisha Weber
01:10:07
Wow - beautiful view!
MARK and KAREN ORD
01:12:56
Hello from Tucson, Arizona
Eric & Asia Kessler
01:13:15
Hello from San Antonio, TX!
Anisha Weber
01:13:25
Delicious!
Laura Werlin
01:14:39
I agree - the viognier IS great!
shauna boughton
01:15:14
Hello from Fort Lauderdale! Miss The Bay Area, my old home.
Maria Ferraro Beardsley
01:17:09
Love Cheese O Clock, been able to attend a handful but this is the first one that I was able to purchase the cheese. Hooray for cheese!!
Chris Shirley
01:17:20
Cheers from Boston, enjoying my last 2013 Double C Ranch tonight
Laura Werlin
01:17:36
Thanks for coming, @Maria Ferraro Beardsley!
Maria Ferraro Beardsley
01:18:57
So happy to be here!!
Anisha Weber
01:20:07
Nice with the Viognier - smooth.
Maria Ferraro Beardsley
01:20:31
got that tartness too, definitely like the milkiness
Steven Jones
01:21:22
Carmody is one of my favorite cheeses for eating everyday!
Maria Ferraro Beardsley
01:23:46
I tried it with a NZ Sauvignon blanc, and the pairing worked pretty well too.
Steven Jones
01:23:53
Very nice with the Viognier
Eric & Asia Kessler
01:24:16
Yes for UVM!
Laura Werlin
01:26:07
Amazing!
Maria Ferraro Beardsley
01:27:24
This was my 3rd time having St Stephen and I’ve loved it every single time!!
Laura Werlin
01:27:38
Nothing not to love!
Eric & Asia Kessler
01:27:51
This four fat foul is probably the best example of this type of cheese we have ever had!! kudos!
Maria Ferraro Beardsley
01:28:05
such a crowd pleaser!!
Laura Werlin
01:28:11
To find out more, go to www.fourfatfowl.com
Steven Jones
01:28:27
Amazing B
Eric & Asia Kessler
01:29:17
This cheese goes really well with both wines!
Martin McNarney
01:29:57
we are loving the triple cream!
Maria Ferraro Beardsley
01:30:29
It was hard to get a pretty picture because it was so creamy and wonderful!
Steven Jones
01:30:38
Some of my very favorite bloomy rinded cheeses!
Anisha Weber
01:30:43
Yum! Goes with both wines well.
Shaleena Bridgham
01:31:12
Inagadda Ricotta...
Shaleena Bridgham
01:31:26
CamemBertha and St. Stephen
Jennifer Crum
01:31:31
Love it!
Shaleena Bridgham
01:31:38
Can you tell we are fans of music?
Janet Fletcher
01:32:49
Like whipped butter!
Maria Ferraro Beardsley
01:33:06
definitely butter!!
Shaleena Bridgham
01:33:17
This red is so good!
Eric & Asia Kessler
01:33:53
Will be a staple for us as well!
Suzanne Chapa
01:34:30
Agreed. I have a new favorite triple cream.
James "Kris" Watson
01:34:47
Chappellet's v is amazing.
MARK and KAREN ORD
01:35:15
This triple opens the Viognier up. Great pairing
Anisha Weber
01:35:40
This cheese and these wines are now on my grocery list - tasty.
sally siemak
01:36:31
having a Roussanne with this cheese
Laura Werlin
01:37:39
Roussanne is a great choice. Comes from the same region in France as viognier
Steven Jones
01:37:41
Blushing!
Eric & Asia Kessler
01:37:51
i can see how a Roussane would be a great pair with this cheese
Maria Ferraro Beardsley
01:38:01
It’s my favorite of the group. Let it sit out over an hour and as it got warmer, the flavor just kept increasing! So delicious
Maria Ferraro Beardsley
01:38:16
^the tarentaise
Anisha Weber
01:38:44
Love that philanthropic twist - very cool!
Eric & Asia Kessler
01:39:02
Again, the Terentaise pairs well with both wines. i think the Viognier is the better pairing thought
Eric & Asia Kessler
01:39:07
*though
James "Kris" Watson
01:40:09
is that a byproduct of the cow's feeding?
Maria Ferraro Beardsley
01:40:48
my notes: cows milk, aged; milky, nutty, dry, smooth and rich. Went really well with an Italian blend that I had. Both wine and cheeses increase in flavor
MARK and KAREN ORD
01:40:49
Tarentaise and a cold beer
Steven Jones
01:40:59
Histamines
Shaleena Bridgham
01:41:19
I'm in love with this Las Piedras
sally siemak
01:42:05
drinking the 2017 Las Piedras with this cheese. perfect complement...!
Steven Jones
01:43:18
The histamine reaction is fairly common on mountain cheese
Steven Jones
01:44:15
This is probably a winter cheese as its more brothy
sally siemak
01:44:35
This cheese would make a great cheese omlette
Janet Fletcher
01:44:48
It melts really well!
Jennifer Crum
01:45:07
That sounds delicious!
sally siemak
01:45:20
Need a Sautene for this blue...
Steven Jones
01:45:48
Tony Hook is “the b
Erika Gibbs
01:45:50
Hooks is amazing! Their aged cheddars are spectacular also. Shout out for Wisconsin and our happy cows
Maria Ferraro Beardsley
01:45:55
This Little Boy Blue has got some intensity to it! Love the sheep
Janet Fletcher
01:46:34
No kidding! Super pungent.
Steven Jones
01:46:56
Tony is the MAN!
MARK and KAREN ORD
01:47:03
Love the blue. Kills the Viognier but no surprise there
Eric & Asia Kessler
01:47:10
I like it has some crystallization to it.
Maria Ferraro Beardsley
01:48:25
mine was so crumbly, wondered if it was made in the style of cheddar?
Shaleena Bridgham
01:48:31
May need a Bourbon for that Blue.
sally siemak
01:48:38
This blue kills most wines, except Sauternes
Martin McNarney
01:49:02
our wheel is like Laura's. we tried it with a Port and it works much better.
MARK and KAREN ORD
01:49:09
The red works if you add a cracker
Anisha Weber
01:49:11
@Shaleena - I like your bourbon suggestion.
Martin McNarney
01:49:31
Willy, we love your cheese! the best of the night!
sally siemak
01:49:40
Bourbon Rocks!
Maria Ferraro Beardsley
01:50:13
It went well with my italian red blend, both wine and cheese both changed!
Anisha Weber
01:50:50
This blue works well with the red - the more I sip and taste.
sally siemak
01:51:09
The best Roessanne in CA is Stolpman Avion....
Maria Ferraro Beardsley
01:51:49
Love how cheeses are so specific to where they come from! Bacteria, molds, terroir…
Andrea Dowdy
01:52:20
The bourbon was a good call! So surprising.
Steven Jones
01:52:38
Morgue is basically the sourdough of cheese rind development!
Shaleena Bridgham
01:53:06
I would cut a st. Stephen in half in stuff the middle with that blue...
Steven Jones
01:53:34
Janet, for the slam dunk with butter and blue!
MARK and KAREN ORD
01:53:35
Redbreast cask strength works great with the blue!!!!!!!
sally siemak
01:53:46
Aerated the 2017 La Piedras for about an hour.. Softened the tannins and made it turn more into a Bordeaux...
Anisha Weber
01:54:04
I'm having the blue on a rustic bakery flatbread cracker with rosemary and olive oil - works well too.
Shaleena Bridgham
01:54:11
When St. Stephen is soft it's nice to cut the top off and dip into it with your baguette or cracker.
Maria Ferraro Beardsley
01:54:44
Oh, love Rogue. All of their cheeses are wondereful!!
Anisha Weber
01:54:58
My brother used to work at Rogue Valley Creamery - another great cheese.
Jennifer Crum
01:55:09
@sallysiemak Yes! Great wine to decant
Yolanda Tobiasen
01:55:52
Triple crème is sooooooo gooood
sally siemak
01:57:18
GO GO Triple crème..
Shaleena Bridgham
01:57:39
We see our ideal PH drop in about 24 hours at Four Fat Fowl
Maria Ferraro Beardsley
01:57:46
Triple Creme is so good!!
Anisha Weber
01:58:20
yes!
Maria Ferraro Beardsley
01:58:47
Wow, rind of cheese soup, YES!!
Anisha Weber
01:58:59
My freezer has baggies of things ready for stock - including cheese rinds.
sally siemak
01:59:13
Triple Cream would be great with any southern French white Rhone wine...
Tinsley Cohen
01:59:33
Will soft rinds work for stock or just hard rinds?
Laura Werlin
01:59:49
Soft rinds won’t work for soup, I’m afraid.
Shaleena Bridgham
01:59:50
You would need to dry them out for them to work I think.
Laura Werlin
02:00:01
They become paper=y
Shaleena Bridgham
02:00:10
or they may not work at all with the moisture
Tinsley Cohen
02:00:33
Thanks!
Steven Jones
02:00:38
Great job everyone! Very fun!
Jennifer Crum
02:00:43
Use code ‘CHEESEOCLOCK’ for $10 shipping on the Chappellet wines. https://www.chappellet.com/product/cheese-o-clock-wine-pairing-kit
Shaleena Bridgham
02:01:02
Dominick - this red is my new favorite - so good!
Anisha Weber
02:01:07
**THANK YOU AGAIN**
Tinsley Cohen
02:01:07
Thank you all!
Frances Aiello
02:01:11
This was an amazing experience. I cant wait to serve the wines and cheeses myself!
Maria Ferraro Beardsley
02:01:15
So great to finally taste the cheeses along with you!
Jennifer Crum
02:01:19
Thank you, Shaleena!
Eric & Asia Kessler
02:01:20
Thank you all so much!
Yolanda Tobiasen
02:01:26
Thank you!
Shaleena Bridgham
02:01:29
Thank you, Jennifer!
Beth Cato
02:01:35
Thank you all!
Andrea Dowdy
02:01:53
Thank you! Amazing cheese-we love the triple cream and the wines are fabulous. You all are awesome!
Shaleena Bridgham
02:02:12
Thanks, Laura!
Shaleena Bridgham
02:02:39
After this red it's bedtime here in NY!
Laura Werlin
02:02:56
Thank you, Shaleena!