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Feb 24, 2003 05:18 AM

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

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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

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  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.