Very interested to see your results, epoisses is the reason I started making cheese and while I had something somewhat resembling the "real stuff", I am not able to consistently reproduce it.
Now, from the book's web site, they have some notes for epoisses:
Epoisses Whole cow’s
1/8 t Meso II
Pinch B. Linens
1/4 t CC
2 drops R
2 t salt
Marc for wash
2 Camembert molds
30 mins + 4 hours /16–20 hours?
3/4 inch cubes
Ladle into molds
Drain covered @ room temp for 24 hours.
Flip when firm.
Air-dry @ room temp for 18 hours
2 days total
Wash with marc solution then
brine wash as directed.
After 6 weeks wrap and refrigerate. Consume within 2 weeks.
I guess the only question here is in red, timing, fermentation, renneting and so on
Can you please shed some light?