It already comes in a box. And as one of the most reliably show-stopping cheeses, Epoisses is ripe for the gifting.
Easy to transport? Yes. Cute presentation? Very much so. Totally unexpected? That, too.
You don't typically think of cheese as a viable present. Cheese is perishable, and most come in large wheels. If they're among the class of small-format cheeses, they tend to be soft and delicate, like little goat cheeses or gooey triple cremes.
But Epoisses comes contained in its wooden box, wrapped in plastic (unless the cheese store takes it off), and if you don't truly have to worry about its refrigeration for quite some time. It can easily stay out for at least 8 hours. Even better that way, if the recipient wants to eat some at the hour of opening.
The stats: Epoisses is a Burgundian washed-rind cheese that comes in an 8-ounce puck. In the States, we can only find it made from pasteurized cow milk, but originally, it's made with raw milk. Berthaudt is the most commonly-carried producer, and it's a terribly reliable one. I've eaten a lot of Bertaudt Epoisses, and it's consistently superb. Even when it's less ripe, it'll ooze and run from beneath the rind. The texture seems nearly melty. Unctuousness in cheese form.
The first time I had Epoisses, the manager of the cheese shop where I'd just begun working told me it was the best cheese to take home to California for the holidays. And she was right: it's totally transportable, and it looks impressive, in its little French wooden box.
At its best, Epoisses typifies those sweet-meaty-fermented fruity-eggy-fondue-heavy cream flavors and aromas. It's festive, too, with a burnished orange rind. Presented with a baguette or crackers, it's ready to go, just as long as your gift givee likes to share.
Nora Singley used to be a cheesemonger and the Director of Education at Murray's Cheese Shop. Until recently she was a TV Chef on The Martha Stewart Show. She is currently a freelance food stylist and private chef in New York City.
Related: Stinky! A Profile of Washed Rind Cheeses
(Images: Nora Singley)
Being a Cheesemonger Is Better and Worse Than You Think It Is ... An excerpt from Martha Grover's ONE MORE FOR THE PEOPLE. Weird Brie Cheese question - General Topics - Chowhound Hi Everyone - I have a weird question and so, I turn to Chow. I don't eat a lot of cheese (unless it is in a dish), but as I've gotten older, I've Wine and Cheese Pairing Winemonger Talk PLEASE GO TO OUR NEW AND IMPROVED WINE AND CHEESE PAIRING GUIDE FOLLOW THIS LINK! Your Grape-by-Grape Guide to Pairing Wine with Cheeses from Around the World Cheese Primer: Steven Jenkins: 9780894807626: Amazon.com: Books If you want a fascinating food book, say Cheese Primer . For 20 years, Steve Jenkins has lead the way in upgrading the quality of cheese sold at fine food stores in ... Big Cheese Stories Big Cheese Stories Big Cheese Stories is the blog site of Murray's Cheese in New York City. This is where you'll get the inside scoop on the world of ... Murray's Cheese - Specialty Cheese Gifts- Cheese of the Month Club ... Specialty Cheese Gifts, Cheese of the Month Club, Gourmet Cheese and Meat Gifts, Charcuterie and educational classes available at murrayscheese.com charlotte's cheese dreams Now that the weather is getting cold and fall is in the air, most people seem to have pumpkin spice on the brains. But we turophiles are dreaming about grilled cheese. The Cheeselover It was, of course, inevitable that New Yorkers would do it first but I have to say I'm insane with envy about Murray's new Cheese Bar. Even after reading this review ... Goat cheese haters? - General Topics - Chowhound Hi everyone, first time poster. I was just curious about how many members find goat cheese (or maybe another food) completely, extremely, ridiculously Delicious Musings If you would like to advertise on Delicious Musings please email me at this address: kitchens.sharon@gmail dot com.
No comments:
Post a Comment