Saturday, March 7, 2009

You say Ep-Wha, I say Ep-Who?


I have to admit that yesterday was the first time I tasted Epoisses. We were bequeathed a small wheel of this Franco-fantastic wonder by none other than Laure from the world of Herve Mons. It was gorgeous. And it tasted incredible. The texture was unbelievably rich and smooth, but not overwhelming. According to Laure the real trick in making Epoisses is in the balance of alcohol in the wash solution. With just the right mix of alcohol and salt water and a little time spent in a dank cave, Epoisses develops a glistening and bright red rind with an even and thin moist coating.
While the cheese and its potent odor have a bit of a reputation for making the masses whimper and cower in the corner it is actually very well balanced and not the slightest bit overpowering. It has a nice bit of saltiness and leaves your mouth tasting like liver and other delicious meaty organs. Pair it with a fruity and bubbly lambic and some spicy McClure's Pickles and call it a night.

No comments:

Post a Comment