Epoisses

I think I'm getting addicted. Especially with too many trips to either Murrays or Artisanal in NYC. My fridge has never smelled so bad/good.

[Jenise]

Made me laugh! And I know just what you mean. One of the wonderful things about being so close to Canada is being able to get cheeses like that.

Salil,

Have you been able to get the real thing, made with unpasteurized milk? It is, unfortunately, illegal to import the unpasteurized stuff into the USA--regulations require cheese made from unpasteurized milk to be aged at least 9 months. At 9 months, I suspect that Epoisses would be entirely liquid. Berthaut is the brand you see most widely in the USA. It's OK, but it's made from pasteurized milk and isn't quite as good as the real thing. There is grey market true, unpasteurized Epoisses out there, but it's hard to find and only sporadically available.

-Paul W.

I thought it was three months - not nine months. I've had some three month Epoisses recently - purchased from Whole Foods. Not too bad, actually.

[James Roscoe]

I had a dinner with Henri Berthaut, the king of Epoisses, and his wife this past summer at the home of his US rep. What a nice man.