Author Topic: Epoisses make 1/3/13  (Read 2385 times)

Offline Tomer1

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Re: Epoisses make 1/3/13
« Reply #15 on: February 09, 2013, 10:49:50 AM »
So, what do you think needs to be improved\modified for uniform paste ripening?
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Offline mgasparotto

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Re: Epoisses make 1/3/13
« Reply #16 on: February 09, 2013, 11:52:13 AM »
Tomer - I think I should have boxed them sooner. The sides started bulging before I contained them, and so the one burst before it was completely ripened throughout. The other was in better shape so I'm hopeful it will be perfect given a little more time. But we'll see!

Offline mgasparotto

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Re: Epoisses make 1/3/13
« Reply #17 on: February 17, 2013, 08:53:05 AM »
Well would you look at that! A little bit more aging and it's perfect! Flavor is nicely pungent with just the right amount of salt. Perfect for dipping into with bread or veggies. Like a room temp fondue. I'm going to have to pick up the real thing at Murray's today and do a taste test.

Offline Boofer

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Re: Epoisses make 1/3/13
« Reply #18 on: February 17, 2013, 09:29:28 AM »
Well would you look at that! A little bit more aging and it's perfect! Flavor is nicely pungent with just the right amount of salt. Perfect for dipping into with bread or veggies. Like a room temp fondue. I'm going to have to pick up the real thing at Murray's today and do a taste test.
Oooh, nicely done! A cheese for your efforts. Let us know how the Real Deal from Murray's tastes. Probably fairly expensive though. :(

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Offline Tiarella

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Re: Epoisses make 1/3/13
« Reply #19 on: February 17, 2013, 11:10:01 AM »
Oooh, yes.  DO tell us how the taste test goes although even if yours is different it sounds like a perfectly wonderful version of a new cheese of your invention!   ;D

Offline Al Lewis

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Re: Epoisses make 1/3/13
« Reply #20 on: February 17, 2013, 11:54:36 AM »
Looks amazing!!  Hope mine turn out half as well.  Mine look a little yellower/redder? I did add the PLA into the milk though. Wonderful job Melissa!!
« Last Edit: February 17, 2013, 01:59:53 PM by Al Lewis »

Offline JeffHamm

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Re: Epoisses make 1/3/13
« Reply #21 on: February 17, 2013, 01:23:11 PM »
What a fantastic looking result!  A cheese to your efforts.  I must try one of these.  :)

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Offline mgasparotto

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Re: Epoisses make 1/3/13
« Reply #22 on: February 17, 2013, 08:23:41 PM »
Thanks, everyone! Wow, Al, great color on those beauties! Really looking forward to seeing them as they develop.

So I did the taste test along side a real epoisses and I almost can't believe it but the taste is remarkably similar (salty, stinky, a little fruity) and the texture is spot on. Very very pleased with how this came out. If I do it again I'll put PLA into the make and hopefully get a coloring more like Al's.

« Last Edit: February 17, 2013, 08:37:07 PM by mgasparotto »

Offline Chetty

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Re: Epoisses make 1/3/13
« Reply #23 on: February 17, 2013, 09:19:46 PM »
Those cheeses look great!
     It makes me want to make one. 

Is this cheese a very challenging one to make?  It looks like it would be.   

Offline Al Lewis

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Re: Epoisses make 1/3/13
« Reply #24 on: February 17, 2013, 09:41:43 PM »
Not so challenging as pricey.

Offline Chetty

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Re: Epoisses make 1/3/13
« Reply #25 on: February 17, 2013, 09:43:25 PM »
good to know.  I don't think I am brave enough to try one yet.  But maybe some day. 

Offline Tiarella

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Re: Epoisses make 1/3/13
« Reply #26 on: February 18, 2013, 06:49:32 AM »
Thanks, everyone! Wow, Al, great color on those beauties! Really looking forward to seeing them as they develop.

So I did the taste test along side a real epoisses and I almost can't believe it but the taste is remarkably similar (salty, stinky, a little fruity) and the texture is spot on. Very very pleased with how this came out. If I do it again I'll put PLA into the make and hopefully get a coloring more like Al's.

Congratulations!!!!  They do look great!  I love making cheeses like this but I am saddened to admit that I don't like stinky cheeses all that much.  It's really too bad.  In fact, I don't eat a lot of cheese.  I do love it but it's not a large part of my diet.  I mostly make it because it's a way to use up milk and it saves me from buying any cheese.  Plus.....it is SO fun to experiment!   ;D

Offline BobE102330

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Re: Epoisses make 1/3/13
« Reply #27 on: February 18, 2013, 07:22:50 AM »
Looks great. Now on my try soon list.

Hey T, I can help you use up some of that milk. ;)