[Cheese, Photos]
[cheese|photos] Mmm, cheese
Clockwise from upper left: Pierre Robert, Morbier Affine Lait Cru, Chimay Grand Cru, Danish Blue.
Mmm. Morbier was the only new friend here. A nice ripe smelling semisoft cheese, I enjoyed it but it won’t be a favorite like Epoisses, for example.
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Posted: 6:50 pm Sun April 05 2009 |
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Am very partial to Morbier. Nicely garlicly. It is our cheese of choice for putting on elkburgers. Haven’t tried Epoisses though.
Epoisses is marvelous – soft and pungent – but the rind smells like unwashed feet. When you open the package, let it air out for 20-30 minutes well away from other food (or people). After that, go to town, but still don’t eat the rind unless you’re real hard core.
Ah, dangerous stuff. That sounds even more aggressive than Stinking Bishop.
Yeah, I’m not normally about food which requires special safety training, but for some cheeses I’ll make an exception. And yes, if you leave newly-opened Epoisses around other cheeses, they begin to taste like it smells. This is a bad, bad thing.