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Epoisse OK for sale in U.S. now ?

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Tomh Jun 17, 2004 10:20 AM

I heard recently that Epoisse has be OK'd for sale in the U.S. now. Is this true ?

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    Ellen RE: Tomh Jun 17, 2004 10:32 AM

    As far as I know, it's been OK. I bought some at Christmas time.

    1 Reply
    1. re: Ellen
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      PayOrPlay RE: Ellen Jun 17, 2004 10:38 AM

      Agreed--If you go to "Froogle" page of Google and type in "epoisse," it gives back at least 5 companies that will apparently ship it to you mail order.

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      Sharuf RE: Tomh Jun 17, 2004 11:56 AM

      What is "epoisse"? The Cook's Thesaurus doesn't list it.

      4 Replies
      1. re: Sharuf
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        sbp RE: Sharuf Jun 17, 2004 12:25 PM

        One of the world's great stinky cheeses. Like a brie with character.

        1. re: sbp
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          Caseophile RE: sbp Jun 17, 2004 02:03 PM

          It's spelled "Epoisses." It's a washed-rind cow's milk cheese from Burgundy. It does resemble Brie in that its pate is very soft, indeed almost a liquid if adequately ripe and served at the proper temperature. However, Epoisses is a washed-rind cheese, whereas Brie is a bloomy-rind cheese. Epoisses is washed in marc (or sometimes wine, I think), which encourgages a thick growth of mold and bacteria that forms the rind of the cheese and imparts some of its taste. Brie, on the other hand, is sprayed with Penicillium mold species, which grow on the cheese and form the rind. Washed-rind cheeses tend to be much stinkier and more intensely flavored. Epoisses, for example, is a serious stinker, although, like most smelly cheeses, its taste is far milder than its smell.

          Epoisses is aged for less than sixty days, and therefore is legal in the U.S. only if made from pasteurized milk. Conventional wisdom has it that the more authentic raw versions are better, but I've only tried the street-legal pasteurized brands, of which Berthaut is the one I see most often by far. It's great stuff. Definitely one of my favorite cheeses.

          1. re: Caseophile
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            sbp RE: Caseophile Jun 17, 2004 08:09 PM

            A very thorough explanation -- thanks. I've had it both here and in France (along with some seriously stinky Vacherin), and it is better over there. Not sure if it's because it was served at the peak of gooeyness, or that it was room temperature like it should be, but it was sooo good.

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              jill RE: Caseophile Jun 27, 2004 08:17 AM

              one of our favorites has almost a coffee colored rind...it has been washed in calvados. our cheese guy always reminds to eat the whole thing. like he has to tell us!

              peace.jill

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          emily RE: Tomh Jun 17, 2004 01:09 PM

          The brands that are pasteurized -- such as Berthaut -- are legal and always have been. I think most epoisses used to be made with raw milk, hence the band, but there was a listeria scare (which was actually caused by some pasteurized milk and wrongly blamed on the raw milk) some years back and most epoisse are now made with pasteurized or thermalized milk.

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            rolfoto RE: Tomh Nov 29, 2010 12:59 PM

            Epoisses is currently available in 1/2 wheel size, 125g 4.4oz net wt. at Trader Joe's. It is not the
            Berthaut brand; it is from Fromagerie Germain in 52160 Chalancey, France. My family consumed 8 oz. of the Trader Joe's Epoisses and it was quite scrumptious.

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