I can still remember the first time I tried Époisses – it was at a party three years ago, and when it appeared on the table a hush fell over the kitchen. “Who brought the Époisses?” someone whispered. It was as if a tiger had entered the room.
In the cheese world, Époisses is a big cat. As one cheesemonger told me recently, “If I had to pick a favorite French cheese, it would be Époisses. It’s good at any age.”
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Full Disclosure: This post is part of a weekly series I write for Di Bruno Bros., one of my fave cheese haunts in Philly. I choose the topics, but I get paid to guest-blog on the store's site.