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Nelson Minar
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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.
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