The Taleggio Problem
by peterb
If only all my problems tasted this good.
I love Taleggio cheese, but here’s my problem.
You want your Taleggio to be good and stinky, which means the paper on it should be soaked through and impossible to remove. But if the paper is impossible to remove, then you don’t get to eat the rind. And I like eating the rind.
It’s a conundrum. Am I the only person with this problem?
Perhaps I’m just being prissy. Maybe I should just use this as an excuse to eat more epoisses.
Can’t you eat the paper *and* the rind?
Or maybe just lick the paper clean.
You know there is no epoisse on this continent, right?
Hello, last time I checked, Canada was part of the North American continent, and one can buy real epoisses there.
You *can* but I’ve never had any luck doing it.
Granted, I didn’t check Montreal
Epoisse is available all over the place here in Montreal. I’m not sure why, but it seems even more common than usual in the fall and winter. Maybe the aging cycle is timed so that it can be transported in the cold?
I tried some Epoisse de Bourgogne a little while ago and, although it stunk like an open grave, it sure did taste nice. Not as strong as I would have expected, given the strong “nose”, and very good with fresh bread and a some olives to cleanse the palate between portions.
Why psu hasn’t moved here is beyond me; it is foodie paradise.