/ck/ - Food & Cooking

>>11186981

No cheese thread? I'm honestly dissapointed /cock/.

I'm planning on going to Murray's in Manhattan to pick up an epoisses. You guys have any advice on them in particular? I've read washed-rind cheeses deteriorate quickest and that in general the softer the cheese the faster it goes bad. I'm looking at a 2 hour commute by public transit in humid 80s. I can bring ice packs and a lunchbox and pick up my cheese right before I head home.

Do you guys think they'll let me sample an eppoisses to avoid carrying an opened one home? And I'd appreciate any recommendations for sampling I should try. My favorite cheeses so far are strong like truffle injected and blue.