Wine Terroirs does Epoisses

Pete,

This page would seem to allow personal importation of Epoisses without reference to pasteurization.

There are a lot of regs to import food items into the US--the producer has to be registered with the FDA, and various other things that the thousands of wine importers that read this board could maybe tell us about.

This page gives a much darker view, suggesting that only Berthaut seems to have an import license, and they are clearly a big industrial operation.

Pete, I guess you'll have to fill your luggage with Epoisses for us on your next trip.
 
There are at least two brands of Epoisses in the US besides Berthaut: I've seen both this one and this one. I have almost never had decent Epoisses outside of Burgundy though. Not even in Paris or Lyon. The best domestic sources I've found are Zabar's in NY and Arrowine in VA, both of which *sometimes* sell it cut from a large wheel which is *sometimes* much closer to the real thing than any of those 8 oz wheels from Berthaut or others. It's still only about a 20% success rate, but the success rate for those 8 oz Berthaut wheels is closer to 1%. At least when not in Burgundy.
 
How much Epoisses is younger than 60 days? That's the cutoff. Various websites reports the cheese to be 4-6 weeks old, which might mean that the stuff would be OTH before you could bring it in.

Anyone had artisanal Livarot lately? There used to be some from Herve Mons, but I haven't seen it in years.
 
Joe,

Berthaud is a 10Meuros, 70 employees operation. Definitively not small artisanal anymore but industrial might be a little too hard.
Jadot or Drouhin are much bigger companies especially when it comes to income:)

I have seen quite a few artisanal epoisses on the shelves in Lyon lately. A sign of revival?
 
OK, so only slightly bigger than Brézème Enterprises.

Not huge, but sadly pasteurized. I don't often buy Epoisses in the US, it is often a boring cheese here.

I guess US Mont d'Or is usually also pasteurized, unless someone can correct me.
 
originally posted by Brézème:

I have seen quite a few artisanal epoisses on the shelves in Lyon lately. A sign of revival?
Click to expand...
That would be pretty great.

It seems per wiki that the Berthaut were responsible for the post-WWII revival of the cheese.
 
originally posted by SFJoe:
OK, so only slightly bigger than Brézème Enterprises.

Not huge, but sadly pasteurized. I don't often buy Epoisses in the US, it is often a boring cheese here.

I guess US Mont d'Or is usually also pasteurized, unless someone can correct me.
Click to expand...

It is:

Mont D'Or
 
I'm not sure pasteurization is the reason, or at least not the only reason, Epoisses is so bad here. Langres is a pasteurized cheese, and I find it more reminiscent of real Epoisses than the Epoisses we get here. I get the sense that a lot of Epoisses here is long past its sell-by date.
 
originally posted by Keith Levenberg:
I'm not sure pasteurization is the reason, or at least not the only reason, Epoisses is so bad here. Langres is a pasteurized cheese, and I find it more reminiscent of real Epoisses than the Epoisses we get here. I get the sense that a lot of Epoisses here is long past its sell-by date.
Click to expand...

the sell-by date is stamped on the bottom of the container.

any fans here of cowgirl creamery red hawk? i love it when it chases me around the room.
 
You must log in or register to reply here.
Back
Top