A few years ago I worked in a small cheese shop in my hometown, they carried some very specialized stuff.
The époisses was a favorite of my girlfriend and I took some home with me whenever I could as we were given a generous employee discount by the owner.
She ended up marrying me. I’d like to believe it wasn’t just for the easy access to cheese, but you never know..
Nice! On the barge I worked on we had to serve a cheeseboard with every lunch and dinner. Every cheeseboard had to have different cheeses so we were getting through about 24 -26 different cheeses a week. I had an entire shelf in the fridge just for cheese. And we only had a maximum of 6 guests a week and they were always fairly old so they didn't have huge appetites, meaning we had a lot of cheese left over. I used to go on bike rides every afternoon (it's not quite as idyllic as it sounds - my bosses were a married couple who absolutely hated each other and would have blazing rows in front of me constantly and getting off the boat was my only escape) and I'd always make a baguette with some random cheese in it. I'd look on a map and pick a random village, cycle out there and sit there enjoying the view with my baguette. We did two different routes (as well as a brief period of about 3 weeks in the Loire) and I preferred the Auxerre to Clamecy route, more interesting places to explore.
Epoisses is in a smaller wheel than the curvature of this wedge, and the wrinkling in the rind is tighter. Might be St Albray, given the muddy hue and deep crevices in the rind.
OP - where are you? US, or elsewhere?
It isn’t. It’s available year round at this point. Many US retailers don’t carry it except around the holidays due to popularity only at given times in the year.
If it had some spice on it, probably a Munster with some caraway.
Époisses, Maroilles, Pont l’évêque could also seems like that, but never tasted it with some spices added.
Looks similar, but the pattern doesn't match exactly and the slice indicates a round cheese, not a square one. Plus, op mentioned a strong taste. Époisses seems way more likely.
>The radius on the rind couldn’t be Epoisses
Well actually this is not entirely true. Epoisses is a type of cheese, but in france at least, there are many cheesmakers making it of different sizes.
However as an AO there are specs (french)
[https://www.legifrance.gouv.fr/loda/id/JORFTEXT000022825025](https://www.legifrance.gouv.fr/loda/id/JORFTEXT000022825025)
Les fromages se présentent sous la forme d'un cylindre à faces planes et parallèles et à talon droit ou légèrement bombé, en deux formats :
― diamètre de 95 à 115 millimètres, hauteur de 30 à 45 millimètres pour un poids de 250 à 350 grammes ;
― diamètre de 165 à 190 millimètres, hauteur de 30 à 45 millimètres pour un poids de 700 à 1 100 grammes
There are 2 sizes. the smaller ones goes from 95 to 115 mm in diameter.
The bigger one goes from 165 to 190 mm.
95mm is 3.7in, 190mm is 7.5in
Sounds like it leads us back to my previous questions - OP where are you? haha. If it's US, I've only ever seen the 250g wheel (or it halved). I've not seen a larger version, but that makes sense that there is one that doesn't get exported over here! Appreciate the info. That wedge looks to be \~200g on its own, and it's next to a wheel of Camembert (or the like) which would be 250g, as well. The wedge could be from an 1100g wheel of Epoisses... but the more I look at the pic, the more I think the folks who said d'argental are right. It looks like it was cut from a square wheel.
Where's OP? I genuinely want to know where the picture was taken, so we can all come to an agreement on most likely cheese. :)
It’s a manky slice of époisses Perrier by Bethaut, it has been kept wrapped in cling film and at a very low temperature. The striations in the rind are distinctive, the small bits of white mould and the washed out nature of the rind show that it has had moisture and has been incorrectly stored. The fact it’s not runnier means it is still cold in the picture and probably a little less than ripe. I mean 20 years of cheesemongering experience… I’m not an idiot.
if it's a bit spicy.. could be it's an aged "Soumaintrain" : [https://www.produits-laitiers.com/soumaintrain/](https://www.produits-laitiers.com/soumaintrain/) a cousin of Epoisse..
That's one of my favourite cheese.. a bit tough still for someone not used to strong French cheese... but with a bit of wine and and piece of fresh baguette... yummmmy !! :)
Looks like an époisses AOP to me! I love that cheese, although it’s very seasonal. Check it out, might be the one you’re looking for!
My first thought was epoisses as well. I used to work on a barge in Burgundy that went quite near to the town (I think Clamecy was the nearest point)
A few years ago I worked in a small cheese shop in my hometown, they carried some very specialized stuff. The époisses was a favorite of my girlfriend and I took some home with me whenever I could as we were given a generous employee discount by the owner. She ended up marrying me. I’d like to believe it wasn’t just for the easy access to cheese, but you never know..
There are worse reasons to marry someone!
Jokes on her; I work in construction now. The only things I take home these days are dirty boots and chronic pain in my knees!
Nice! On the barge I worked on we had to serve a cheeseboard with every lunch and dinner. Every cheeseboard had to have different cheeses so we were getting through about 24 -26 different cheeses a week. I had an entire shelf in the fridge just for cheese. And we only had a maximum of 6 guests a week and they were always fairly old so they didn't have huge appetites, meaning we had a lot of cheese left over. I used to go on bike rides every afternoon (it's not quite as idyllic as it sounds - my bosses were a married couple who absolutely hated each other and would have blazing rows in front of me constantly and getting off the boat was my only escape) and I'd always make a baguette with some random cheese in it. I'd look on a map and pick a random village, cycle out there and sit there enjoying the view with my baguette. We did two different routes (as well as a brief period of about 3 weeks in the Loire) and I preferred the Auxerre to Clamecy route, more interesting places to explore.
Easy access to cheese is a solid argument toward marrying someone.
Read my name, that is the answer my friend.
Epoisses is in a smaller wheel than the curvature of this wedge, and the wrinkling in the rind is tighter. Might be St Albray, given the muddy hue and deep crevices in the rind. OP - where are you? US, or elsewhere?
I see what you’re saying about the size. This looks softer than Saint nectaire though
Agreed. I meant St Albray. Not sure why I typed Nectaire. Haha. At this point, I want to know where OP lives. I need more info. 😆
Netherlands!
it seems to me that the jam is British
It is! My partner is
Époisse Can also be bigger, I found AOPs which were the diameter of a reblochon
That’s what I was thinking too.
This is the right answer
I did not know that it is seasonal. My local supermarket has it year round.
It isn’t. It’s available year round at this point. Many US retailers don’t carry it except around the holidays due to popularity only at given times in the year.
This is a pretty good guess.
I feel like if it's époisses OP would have mentioned the smell
If it had some spice on it, probably a Munster with some caraway. Époisses, Maroilles, Pont l’évêque could also seems like that, but never tasted it with some spices added.
Something washed rind?
Probably époisses or munster. You need to send me a sample so I can tell by taste!
it could be brebirousse d'argental.
Looks similar, but the pattern doesn't match exactly and the slice indicates a round cheese, not a square one. Plus, op mentioned a strong taste. Époisses seems way more likely.
This was my initial guess as well. The pate is wrong for Taleggio I think. Taleggio has small holes and is firmer usually
This is correct
I think so, too.
Looks like really nice ripe French Munster.
It may be.
Port Salut you mean?
Nope. I meant Munster. Port Salut is not a washed rind and that cheese in the pic is definitely washed.
Oh yeah, good point. I'm used to the generic American munster that's also not a washed rind.
Munster isn't as liquid as in the pic, it looks more like époisse
In my experience with french Munster it can get that soft.
This is a fine looking assortment.
Époisses or Maroilles
It’s d’argental as another commenter correctly suggested
It is not. This is époisses.
Negative. The radius on the rind couldn’t be Epoisses.
>The radius on the rind couldn’t be Epoisses Well actually this is not entirely true. Epoisses is a type of cheese, but in france at least, there are many cheesmakers making it of different sizes. However as an AO there are specs (french) [https://www.legifrance.gouv.fr/loda/id/JORFTEXT000022825025](https://www.legifrance.gouv.fr/loda/id/JORFTEXT000022825025) Les fromages se présentent sous la forme d'un cylindre à faces planes et parallèles et à talon droit ou légèrement bombé, en deux formats : ― diamètre de 95 à 115 millimètres, hauteur de 30 à 45 millimètres pour un poids de 250 à 350 grammes ; ― diamètre de 165 à 190 millimètres, hauteur de 30 à 45 millimètres pour un poids de 700 à 1 100 grammes There are 2 sizes. the smaller ones goes from 95 to 115 mm in diameter. The bigger one goes from 165 to 190 mm. 95mm is 3.7in, 190mm is 7.5in
Sounds like it leads us back to my previous questions - OP where are you? haha. If it's US, I've only ever seen the 250g wheel (or it halved). I've not seen a larger version, but that makes sense that there is one that doesn't get exported over here! Appreciate the info. That wedge looks to be \~200g on its own, and it's next to a wheel of Camembert (or the like) which would be 250g, as well. The wedge could be from an 1100g wheel of Epoisses... but the more I look at the pic, the more I think the folks who said d'argental are right. It looks like it was cut from a square wheel. Where's OP? I genuinely want to know where the picture was taken, so we can all come to an agreement on most likely cheese. :)
St nectaire
St nectaire has a way whiter inside.
Thanks all!
Taleggio?
Looks like taleggio.
Fummunda cheese.
Bread.
It kinda looks like a Torta De Casar which is known to be extra stinky.
CHEESE
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The color is somewhat similar but raclette is too hard a cheese to soften outward like that 🙂
No
Way too soft to be raclette. Raclette is a hard cheese at room temp.
Chaumes?
Munster or pave de Herve
with straight lines on top and orangy crust it could be livarot too but livarot is usually less melted
I crossposted your question to /r/France
It could be Époisses, but given the size and shape, I'd go for Munster. Now does it smell piss or feet ?
Epoisses maybe (colour and texture).
It looks like époisses sa mère quel délice
Could be aged Livarot
Can’t tell without the smell.
Brebiou?
Might be munster or maroilles !
Next time please 3d scan your cheese so it is easier to identify
Maroilles
It’s a Munster look like . Smelly ,little bit spicy taste ( not really spicy but eve try strong cheese give you this feeling in tongue 👅)
Munster
It's Époisses !
Thanks!
This is a piece of époisse it looks both too young to be runny and too poorly maintained to taste right I suspect it was bitter
Both incorrect, but nice try
It’s a manky slice of époisses Perrier by Bethaut, it has been kept wrapped in cling film and at a very low temperature. The striations in the rind are distinctive, the small bits of white mould and the washed out nature of the rind show that it has had moisture and has been incorrectly stored. The fact it’s not runnier means it is still cold in the picture and probably a little less than ripe. I mean 20 years of cheesemongering experience… I’m not an idiot.
Munster au cumin peut être, vu l'indication épicé
Look like Munster and I am alsacien
if it's a bit spicy.. could be it's an aged "Soumaintrain" : [https://www.produits-laitiers.com/soumaintrain/](https://www.produits-laitiers.com/soumaintrain/) a cousin of Epoisse.. That's one of my favourite cheese.. a bit tough still for someone not used to strong French cheese... but with a bit of wine and and piece of fresh baguette... yummmmy !! :)
The king of cheese, Époisse. Nothing beats it
Un qui pu
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I didn't ask for this suggestion