I had some of my Epoisses last night. It was perfectly fine and yummy, but it lacked the complex funkiness that makes the Epoisses I've had in Burgundy so challenging and delicious. Maybe it's the aging or the cheesemaker, but I'm inclined to blame the pasteurized milk. Clearly I have to go back to France and do some comparison tasting.
  2003-11-15 15:39 Z