Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore: Epoisses.
What it is » This pasteurized cow’s milk cheese hails from the town of Epoisses in the region of Burgundy, France. The cheese has been made since the 16th century, first by monks and then by local cheesemakers. The 8-ounce wheels are formed, salted and then air-dried. For at least four weeks, the wheels are then continually washed in brine and marc, a pomace brandy, which is what gives Epoisses its characteristic edible, rust-colored rind. The interior of Epoisses is ivory and creamy to runny. The smell of Epoisses is incredibly stinky and pungent, but its flavor is just the opposite — buttery, sweet, grassy and salty that melts on the tongue.
How to store • Keep Epoisses inside its wooden container and store in the refrigerator for up to one week. Bring to room temperature prior to serving.
Serving ideas • Often served with a spoon, the French cheese can be drizzled onto a slice of crusty bread or scooped up with plain breadsticks. Be sure to enjoy the edible rind as well.
To read the rest of the story, please go to: Salt Lake Tribune
