Gouda on Gouda: Recent Episodes
Bob Gouda and Jerome Ralston
Imported cheeses from Finland and Switzerland that Jay may or may not have sacrificed his reputation at Aldi's to obtain tasted by only the most professional of Fromaggios
We got excited about some Mtn Dew and forgot to hit record, because when you discuss Accident, accidents happen! Not a great start for the new intern!
The Fromaggios take their palettes to the Southern Hemisphere with some 3 Pepper Colby and Wildfire Blue
A special holiday themed episode with guest stars Eddie, Collette, and Al, and there's tons of bread cheese to spread holiday cheer
The Ralstons join Bob and Jay over the interweb to create the cheese podcast of the future
Bob Gouda's philosophy revolves around the idea that the cheese that you currently have is the cheese you enjoy the most. But what if the next cheese is just a little more raucous? Today we delve into the serious questions of life.
We've got flavors of hatch chili, coffee, Sonoma wine, and...cannoli oil??? All to pair with a cast of new commentators
Saturday Night is alright for cheesing, so join the fromaggios as they expand their horizons into the weekend
The secret alternate dimension episode of Gouda on Gouda. If you are seeing this, you have entered...The Twilight Zone
The fromaggios celebrate the Wedding of Ralstons with two cheeses that hopefully form an equally wonderful pairing
Bob Gouda gives insight to the behind the scenes aspects of cheesing in an aftermorning breakfast special
Tonight on a "Very Special Episode" of Gouda on Gouda, the fromaggios experiment with alcohol...IN CHEESE
Pumpkin Spice Wensleydale, Hard Cheese Transylvanian Romanian Cave Cheese soaked in red wine aged in a salt cave, Freaky Frankin Sage Derby, Bat Knit Crazy Cheddar
Recorded 12OCT2019 - How do they make goat cheese in such tiny buckets? Bob and Jerome investigate the possibilities of Laura Chenel's marinated goat cheese. And use the word "bucket" several hundred times. Bucket.
Recorded 27SEPT19 - Glen sets us up with some pretty artsy cheese from 5 Spoke Creamery downstate. They say that you don't forget how to ride a bike, but we may have forgotten how to ride the Tumbleweed. Compexity abounds, and there are no training wheels.
Recorded 05OCT2019 - 4 of Yancey's offerings hit the board, and the burgers. Each has a different seasoning, if you're broadminded enough to consider bacon a seasoning. And you should be. Bob continues to grapple with the epochal question: "What is the best cheese for beef?"
Recorded 14SEP2019 - Our crew digs into a pair of Aldi's stiltons, and an offbeat goat mozzarella. But wait! What's this? Another Ralston sibling? GOTTA CATCH EM ALL!
Recorded 21SEPT19 - There's fancy cheese, there's party cheese, there's snack cheese, but in order to make the world go 'round, one cannot omit cheeze. Everyone's had it, not everyone will talk about it. But we will.
Recorded 05SEPT2019 - Almost one year, and over 130 cheeses bring us to this, our 50th episode. And we're celebrating with internet cheese! We sample a representation of splurge-worthy fancy triple-A cheeses from the iGourmet catalog, and ascend a lovely mountain of flavor. Thanks for listening!
Recorded 30AUG2019 - Do you know the story of Colonel Season? He was a terrible Officer, but the MVP of movie night with his expert artisanal popcorn seasoning!
Recorded 23AUG2019 - Four wildly different cheeses throw down in-studio. But this is Buffalo, and the title must go to Bleu Cheese Dressing, the cheese.
Recorded 16AUG2019 - Thrills! Chills! Cheese! See tumbleweed tumble! Marvel at cake cheese! Hear Bob's brain lock up in real time! Run out of fonts naming bread cheese!
Recorded 02AUG2019 - What is curds in the morning, smoky at noon, and 12 years old at night? Carr Valley cheddars on the board tonight, including a 12-year cheddar. So put away your smartphone, throw on some Katy Perry, and party like it's 2008.
Recorded 09AUG2019 - Two goat cheeses: one with wine, one without. Like the ancient Persians, we debate one drunk cheese and one sober cheese.
Recorded 26JUL2019 - Bob and Jerome try the Boursin to understand the Gournay-gourmet connection, and determine that fancy people need snacky cheese too. Choose your spice mix, and cummerbund, and get some cheese off the silver tray.
Recorded 19JUL2019 - Exiled to a cramped, slapdash enclosure 200 yards from the building entrance, our hosts rip a dank selection of smoked cheeses and wonder if it's worth the hassle. Spoiler: It is!
Recorded 05JUL2019 - Nobody needed to demand that we eat cheese, but in the beginning, it was an enthusiastic lady of taste who demanded we create audio archives of ourselves eating cheese. And to celebrate milestone episode 41, she's here! And she's brought an additional Ralston! The menu is all over the map, from the American midwest, to the UK, to Italy, and Armenia (by way of Turkey).
Recorded 12JUL2019 - In this very special episode, we are honored to be joined by Dr. Jean Ralston and the lovely Brie Jolie. Seven cheeses on the board, and in the end I feel classier simply for having participated.
Recorded 21JUN2019 - At first, we be chivin', but not content with just that, we proceed to be saffronin', garlicin', basilin', and peppercornin'. Then with all of that rampaging through our systems, we paint a masterpiece, collapse from exhaustion, sleep for 4 days and wake up in rehab. Ah, cheese!
Recorded 14JUN2019 - Rochelle, knower of things about cheese, returns! An uncountable horde of cremes advance on our outnumbered proud as they raise their voices in defiance of death itself! Well, not death, per se. But creamy deliciousness. And not really defiance, either.
Recorded 07JUN2019 - An old cheddar meets a young outlaw cheddar that does not share it's philosophy on pasteurization.
Recorded 17MAY2019 - We weather a blizzard of umlauts and recover by the fire with a soothing Havarti. Down the hatchen!
Recorded 24MAY2019 - This is the episode where we finally begin to consider the possibility that we are actually kinda into blue cheese, maybe.
Recorded 03MAY2019 - We try to make lightning strike twice, and it doesn't, because that's how it goes. But we got a free cheese board for trying.
Recorded 31MAY2019 - We bring up an old favorite from the pre-podcast days in order to affirm, on record, that it's friggin' dope!
Recorded 19APR2019 - GET GARLIC BREAD CHEESE AND FRY IT UP AND DIP IT IN MARINARA YOU'LL THANK ME
Recorded 12APR2019 - Friday night brunch cheeses. They're like drinks, but they're also cheese. What a world!
Recorded 05APR2019 - We take the time to experience the full breadth and depth of the Gouda lifecycle, and behold the fascinating evolution of this noble creature, and we meet its cousin, who's got a little cheddar in the bloodline.
Recorded 29MAR2019 - ....And it looks like the Montamore Black's got this in the bag but BAH GAWD THAT'S DEER CREEK'S ENTRANCE MUSIC!
Recorded 22MAR2019 - We go dark. Into the blackness. Wake up, listener. Wake up, and smell...the ashes. And the delicious truffles!
Recorded 15MAR2019 - On this St. Patrick's Day, we sample a trio of cheeses from the Emerald Isle, and, well, mush-a-ring-dum-a-do-dum-a-da.
Recorded 22FEB2019 - We pull the lever on the slot machine of cheese flavors and get a 7, a BAR, and a cherry. Did we win? Sure we did, we're eating cheese.
Recorded 03MAR2019 - A new champion of flavorful cheeses arrives, bringing an assortment of increasingly potent cheeses, and we tool up our palates and immune systems to meet the challenge.
Recorded 15FEB2019 - There will always be an England, but the snowman will always melt.
Recorded 08FEB2019 - A crowd gathers to give Jay the gift of cheese talk. We sample a delicious cheese (if you have a Y-Chromosome), a choco-cheese concoction that's not as aggressively bad as Ween, and not as exciting as dry toast, and top it off with some poisonous garbage.
Recorded 01MAR2019 - We board a deeply-discounted bargain flight, and are pleasantly surprised by the amenities offered therein.
Cheese. No wine; but wine-flavored cheese. Close enough. We dip back into the Sartori brand to make sure they're still cool, and back into the Yancy to make sure it's still fancy. Cheese Louise is consulted, and declares it "good."
Recorded on 11JAN2019. A selection of triple cream is beset on all sides by spoon-wielding cheese enthusiasts like a pack of hungry jackals. This episode's got it all: incorrect hockey stats and half-remembered legacies, disappointing cheddar, and an actual young person!
We are guided by a smug cow to a land of pretty okay cheese! Do you want to take a nap?
Recorded 13JAN2019. A mysterious benefactor from shadowy lands to the south presents our hosts with three cheeses all challenging yet satisfyingly inscrutable and is that enough adjectives yet? Do you remember At The Drive-In? These three cheeses are basically the cheese version of At The Drive-In. Wait! Where are you going!?
What does White America taste like? We check on some Valu-Time White American-Flavored Sandwich Slices to find out. Gouda gazes deeply into the most formative cheese of his life and the abyss gazes back. I'm uncomfortable and this is all very divisive and problematic. Ghost pepper in a cheese???
Recorded 07DEC2018. Bob, Jerome, and Jay enjoy a nice sage derby cheddar. Bob enjoys it enough to consider installing it permanently as a backsplash???
Recorded 28DEC2018. A full house on deck for our holiday charcuterie party. Too many cheeses available to discuss them all, cured meats EVERYWHERE. We manage to discuss a few notables, including an utterly decadent triple cream. Cheese! With friends!
Recorded 14DEC2018. Our hosts enjoy a nice gruyere, and decisively do NOT enjoy a thing that is definitely not cheese at all. It melts, but we should not have melted it.
Recorded 14DEC2018. Bob, Jerome, and Jay sample a pair of white British cranberry cheese. There's a stilton, and there's a Wensleydale. Let's just say the Wensleydale is Blur because it's far more pleasing than the stilton's played-out unibrow'd working-class rockstar schtick. Arthouse wankers prevail. That's right. Blur was better and Oasis was overrated.
Recorded 21DEC2018. Despite Jerome's clear anti-Gloucester agenda, which has been apparent for some time, our hosts determine this particular onion-chive example to be fairly on-point. Another offering from the Sartori brand is met with a bit of "meh."
Recorded on 30NOV2018. Dr. Jean Ralston, respected Pater Familia of the Ralston family drops by with armloads of challenging English cheeses, fresh bread, and luxurious beverages. The man knows his cheese.
The hype-train pulls into the station loaded with a highly anticipated artisanal Australian goat. A Spanish goat wanders down a mountain with a bloomy rind and shady mushrooms. And then a goat walks into a kitchen with a cow, a sheep, and a buffalo and asks our hosts "how many milks can you take?" The answer is four. Four milks.
The fromaggi-bros explore the Canary Islands on a paprika breeze. We're here! But should we have come???
French week. Morbier Raclette answers the question "but how does it melt" with a resounding "tres bien!" We are nonplussed by some Bucharon that we as enthusiasts should probably enjoy, but like we would with French cinema, we mostly miss the point. Como se dice "Meh"?
Recorded 02NOV2018. Ed joins Bob and Jerome to sample the best cheese Europe had to offer in 2013. The verdict is that it is pretty pretty pretty pretty okay.
Three fromaggios that aren't into bleu sample a bleu for people who aren't into bleu and find that it's a very fine bleu if bleu is the sort of thing you're into.
Recorded 19OCT2018. The fromaggios eat pumpkin spice cheese and have very little to say about it.
Recorded 26OCT2018. Ralston and Gouda stan hard for some limited edition Sartori Pastorale.
Recorded on 12OCT2018. In our kickoff episode, the fromaggios sample artisanal punk rock insect cheese, possibly the finest cheddar, and open the lament configuration.