how to make epoisses cheese

Learn how your comment data is processed. Epoisses cheese (Epoisses de Burgundy) is a French cow's milk cheese washed with Marc de Bourgogne, which imparts a robust fruity flavor, and a salty rich pinch to your tongue. There currently aren't any reviews or comments for this term. With its strong distinctive odor, it is certainly a cheese that commands attention. The young cheeses drain for 2 days and then are salted and set aside on racks to dry. (e in b)&&0=b[e].o&&a.height>=b[e].m)&&(b[e]={rw:a.width,rh:a.height,ow:a.naturalWidth,oh:a.naturalHeight})}return b}var C="";u("pagespeed.CriticalImages.getBeaconData",function(){return C});u("pagespeed.CriticalImages.Run",function(b,c,a,d,e,f){var r=new y(b,c,a,e,f);x=r;d&&w(function(){window.setTimeout(function(){A(r)},0)})});})();pagespeed.CriticalImages.Run('/mod_pagespeed_beacon','http://www.reluctantgourmet.com/epoisses-cheese/','82dtZm2p5Q',true,false,'IypSvrX_7nY'); If it is too pungent, it is a good indicator that the cheese has matured past its prime. Create a free website or blog at WordPress.com. An Epoisses is ready to eat when it feels soft. Unfortunately Jack no longer has a shop at the farmers market I visit every Saturday morning although he still has his store at the Reading Terminal Market in Philadelphia. (function(){for(var g="function"==typeof Object.defineProperties?Object.defineProperty:function(b,c,a){if(a.get||a.set)throw new TypeError("ES3 does not support getters and setters. The rind is washed three times a week for four to six weeks, at which time it is packed in cool round wooden boxes for sale. epoisses cheese, 8 8 oz. Do you have the name of the monastery? Epoisses, a French cow's milk cheese, is considered to be one of the great cheeses of the world. There are a number of strict rules that must be followed in the making of this cheese, including a requirement that the cow's milk used to make it all come from a prescribed geographical area near the tiny town of Epoisses, in the region of Borurgogne, or Burgundy as it often called by English speakers. It is washed in brine, cured for four weeks, and then bathed repeatedly in Marc de Bourgogne, a liqueur that is a by-product of Burgundy's local wine industry. But it is a memory that has stuck with me and I think of every time I see Epoisses. "),d=t;a[0]in d||!d.execScript||d.execScript("var "+a[0]);for(var e;a.length&&(e=a.shift());)a.length||void 0===c?d[e]?d=d[e]:d=d[e]={}:d[e]=c};function v(b){var c=b.length;if(0

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