CurdNerds
the cheese blog
Recent blog posts
NavigationUser login |
How to properly store epoisse?Hi, I just saw your post about the German Epoisse and had to pose this question. I recently purchased a French Epoisse and I've experienced different stages of maturity of my favorite cheese when purchased at a store however, on my recent encounter of my sweet epoisse, the man at the store told me that the plastic normally covering the cheese is not good for the cheese. So he was selling the epoisse uncovered in its thin wood case for the REAL taste. I could tell that the cheese had shrunken lots and the casing of the cheese bright orange and probably hard... I've never had it this way at the store nor at a restaurant... But since he specialized in this (I assume since it was a cheese,chacuterie, gourmet shop)I wasn't going to doubt him or should I have? Was this man taking me for a ride with his old Epoisse? Or was he sincere in telling me this is the way Epoisse should be stored and eaten? Once at home, I let it come to room temp and the interior was harder than normal and saltier/more ammonium smelling. Wasn't the creamy epoisse I once knew. Please help me choose my epoisse better next time. Bookmark/Search this post with:
|
SearchRecent posts at Serious EatsSyndicate |
Doesn't sound right to me
Epoisse is a high moisture cheese, and it sounds like you were sold an old and dry specimen. The cheesemonger might've been avoiding the plastic because plastic can sometimes impart an off taste to the surface. But for high moisture cheeses like Epoisses (or Camembert, etc.), some kind of covering that helps retain moisture is necessary. With no covering at all the cheese will dry out very quickly. In the end I would much rather have an Epoisses with a plastic-tasting rind than one that was hard and dry. The whole joy of Epoisses is its spoonable unctuousness!
Post new comment