If you ask culinary journalist Emmanuel Rubin, Epoisses is one of the “great classics” of French cheese – and unfortunately, for him, it’s an endangered species, “at least as it was conceived in its entirety.” “There’s no more raw milk,” he asserts.
FROM Jean Barrucand Feb 26, 2023 at 6:38 AM - Edit - Reply
Epoisse is one of my favorite cheeses.
It required a special appreciation for the smell and the taste. my friend from Canada, who loves some cheeses, tried this one, but quickly stated that it was not for him.
I live in Edmonton, Alberta, Canada and the cheese is not always available. it is more on demand and we have to wait some time before it is delivered to Edmonton.
my friends know how much i like the cheese so, they have given it to me for Christmas and also for birthdays.
FROM Renee Johnson Jun 25, 2024 at 10:40 AM - Edit - Reply
Epoisses is my favorite cheese, and upon discovering it, it secured a place of honor for this American with my French host. I order it for holidays and have occasionally found it at Whole Foods here in the States. I’m saddened by the lack of raw milk and wonder what it will do to the cheese. Epoisses! Renee Johnson
FROM Jean Barrucand Feb 26, 2023 at 6:38 AM - Edit - Reply
Epoisse is one of my favorite cheeses.
It required a special appreciation for the smell and the taste. my friend from Canada, who loves some cheeses, tried this one, but quickly stated that it was not for him.
I live in Edmonton, Alberta, Canada and the cheese is not always available. it is more on demand and we have to wait some time before it is delivered to Edmonton.
my friends know how much i like the cheese so, they have given it to me for Christmas and also for birthdays.
bless their kindness.
Jean.
FROM Renee Johnson Jun 25, 2024 at 10:40 AM - Edit - Reply
Epoisses is my favorite cheese, and upon discovering it, it secured a place of honor for this American with my French host. I order it for holidays and have occasionally found it at Whole Foods here in the States. I’m saddened by the lack of raw milk and wonder what it will do to the cheese. Epoisses! Renee Johnson