The Battle of Epoisses

Epoisses is a stinky French cheese that people either love or hate. We love it. A few years ago, in France, I had the opportunity to try two types side by side. One was much better than the other. But which was which? I couldn’t remember.

This month I saw both brands at Whole Foods, and bought them so we could settle it once and for all.

The Berthaut is the better one. It has a less pungent nose, and a rich creamy taste. Its consistency is a bit sticky, though.

The Germain has a more ammonia-like nose, and a bitter finish. However it has a nice soft butter consistency.

Epoisses should be served at room temperature, although its runny nature can make it a challenge to keep it on a plate. In the US they cost over $25, but in France they were only a few Euros. Also, the US version has, by law, been cold stored for several months, which definitely doesn’t improve it.

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