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How to properly store epoisse?
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Hi, I just saw your post about the German Epoisse and had to pose this question. I recently purchased a French Epoisse and I've experienced different stages of maturity of my favorite cheese when purchased at a store however, on my recent encounter of my sweet epoisse, the man at the store told me that the plastic normally covering the cheese is not good for the cheese. So he was selling the epoisse uncovered in its thin wood case for the REAL taste. I could tell that the cheese had shrunken lots and the casing of the cheese bright orange and probably hard... I've never had it this way at the store nor at a restaurant... But since he specialized in this (I assume since it was a cheese,chacuterie, gourmet shop)I wasn't going to doubt him or should I have? Was this man taking me for a ride with his old Epoisse? Or was he sincere in telling me this is the way Epoisse should be stored and eaten? Once at home, I let it come to room temp and the interior was harder than normal and saltier/more ammonium smelling. Wasn't the creamy epoisse I once knew. Please help me choose my epoisse better next time. Can you email me at keimu@mac.com Thank you!
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