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GENERAL BOARDS => Buying, Storing, & Cheesemongering => Topic started by: rtv on October 15, 2014, 11:40:46 PM
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picked up a "wheel" of Epoisses the other day from a cheese shop. before i bought it i asked if it was ripe and ready to eat. yes! they said well... so much for trusting a cheese shop! it's ripe about 1/4" in from the rind
the rest is chalky white. ARRRRG is there any chance of it ripening further? i put the two pieces back together
so they sealed and back in the wood box in the bottom drawer of the fridge. what can i expect? what can i do?
how long might it take?
Thanks for any help!
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It should continue to ripen. How long is a good question, particularly as you don't know how old it is now.
Keep an eye on it and try it from time to time over the next few weeks would probably be the go.
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they should Date these so you would know how far along they are!
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picked up a "wheel" of Epoisses the other day from a cheese shop. before i bought it i asked if it was ripe and ready to eat. yes! they said well... so much for trusting a cheese shop! it's ripe about 1/4" in from the rind
the rest is chalky white. ARRRRG is there any chance of it ripening further? i put the two pieces back together
so they sealed and back in the wood box in the bottom drawer of the fridge. what can i expect? what can i do?
how long might it take?
Thanks for any help!
I'd just take it back. You could attempt to ripen it out by getting cheese wrap and paying attention, but it's really not your job. You deserve a properly aged wheel. Particularly when you were misinformed, not your problem - it's theirs.
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Yes. I would do that but it's a 2hr drive each way! maybe i should mail it to them!!! ;D
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Yes. I would do that but it's a 2hr drive each way! maybe i should mail it to them!!! ;D
Ugh. I'd call them, demand they take it back, pay for shipping, your gas to get it, etc. - or you'll never be back, and further, you'll let the community know. But I'm a hardass, when it comes to bad business. >:D
I also treasure gushing when the opposite takes place - when people are good to work with, and should be publically lauded. A)
I vastly prefer the latter.
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I did send them a message through their website..i doubt i'll get a reply
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I did send them a message through their website..i doubt i'll get a reply
Can you call them?
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yes i could...but I'm not sure the battle would be worth the 25$ lost...i'll just wait and see if it ripens.
and I have learned a lesson. Its a shame there is no way to tell ripeness on these without cutting (afaik)
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Here's a pic of the ones I did. They were quite ripe, nearly to the center, and delicious. Not sure how you would tell without cutting into one but perhaps the cheese store thought you should heat it like a Brie? I heated mine slightly. Pop it in your cave and give it another week to see if it ripens. Then go back and raise holy hell with the purveyor.
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very nice!
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update...the shop actually emailed back! and gave me a credit at their store. didn't expect that!
on another note: Has anyone ever seen a ripening time line/chart for cheeses? so that if you
had a production date you MIGHT have a clue when to cut in??
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I'm no expert but I would think there are way too many variables for such a thing to be accurate.
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I'm certain that there would no "exactness" to it. BUT.. over the thousands of years of cheesy comestibles
one would think there would have developed bit of knowledge in the way cheese ripens.
say for a Camembert...what to expect 1 week from manufacture and what to expect 1 month out.
maybe its a trade secret of affineurs, So we all have to have personal cheese shoppers! :)
It's one thing if you live in a country with a cheese shop on every corner run by specialists and another here
when it's more like a big cooler in a grocery store with high school kids working there. Even
a dedicated cheese shop where this thread started doesn't know its cheeses well enough to help
the "end eater". It seems that all you need to be a cheese shop is a lot of cheese!
This knowledge must exist somewhere...I'll keep looking!