HOME > Chowhound > Cheese >

Discussion

The 'big name' cheeses, Epoisses, Saint Marcellin...

  • c
  • Captain Falkenberg Feb 24, 2003 05:18 AM
  • 2
  • Share

Are these cheese made by more than one producer. If so does any one know the name of the best producer of these cheeses? Also how can I tell when they are 'perfectly ripe'

thank you

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. b
    Bride of the Juggler

    May I suggest The Cheese Primer by Steven Jenkins. This book has detailed information about each cheese, including best producers and how to select the cheese. Thank you.

    1 Reply
    1. re: Bride of the Juggler

      Agree on the Jenkins book. You might also want to look at "French Cheeses" can't remember author but foreward by Robichon. Good identifiers.