/ck/ - Food & Cooking

[Anonymous No.8852474]

>epoisses in an omelette
would this be delicious or unforgivable sacrilege?
I need advice

also epoisses thread

[Anonymous No.8852484]

Try it and let us know

[Anonymous No.8852492]

for me its an unforgivable sacrilege
I wouldn't heat it at all
you warm it only trough putting it on toasted bread or something similar
i wouldn't bake it

[Anonymous No.8852504]

>>8852492
This.

It's already runny. If anything I'd put a little on top, but not inside.

[Anonymous No.8852516]

cut off the rind and use it in mozzarella sticks

[Anonymous No.8852529]

I fucking love epoisses!

For me it would be good in an omelette. Although I rather have some cheddar, gruyere, gouda or emmentaller on it.

What I certainly recommend with epoisses(style) cheese, is to soak it in beer. Not pilsner or anything, but a dark sweet
Belgium(style) beer.

I do have a qquestion about epoisses: why is the middle sometime hard, and on other times runny. Can I get the inside more runny by leaving it longer?

[Anonymous No.8852534]

>>8852516
americans should stay out of this thread since epoisses is forbidden there.

[Anonymous No.8852540]

>>8852529
>why is the middle sometime hard, and on other times runny
maturity

>soak it in Belgium(style) beer
that doesn't sound appealing to me

[Anonymous No.8852544]

>>8852474
the fuck is epoisses and where can i eat it, i live int he redneck part of canada

[Anonymous No.8852547]

>>8852516
then it's not mozzarella sticks

[Anonymous No.8852564]

>>8852492
>>8852529
Thanks for the input. I think I'll try making one with a little bit in it and see how it turns out, to confirm.

>>8852516
>>8852544
move to a civilised continent

[Anonymous No.8852565]

>>8852544

You can easily find it in Montreal. I bring back some to the states every time I visit.

[Anonymous No.8852572]

>>8852534
>>8852547
>>8852564
triggered yurolards pretending their AOC """terrior""" cheese is worth a shit anyway

>i-if I eat this pretty brand in a "refined" way, I'm refined rite?

lol stay deluded

[Anonymous No.8852590]

>>8852572
>brand
this is not a brand
this is a type of cheese

[Anonymous No.8852616]

>>8852590
It's pretty much a brand since it can only be made by a certain region.

[Anonymous No.8852632]

>>8852616

I lived in Dijon for awhile and can assure you that there is more than one brand/maker of epoisses.

[Anonymous No.8852639]

>>8852616
lmao what

[Anonymous No.8852652]

>>8852572
>it's okay when america does it

[Anonymous No.8853038]

>non-european plebs are allowed to continue living

[Anonymous No.8853633]

>>8852564
the only question you euro's should be asking your selves is whether or not it is halal

[Anonymous No.8853678]

>>8853633
see
>>8853038

[Anonymous No.8853699]

>>8853038
>>8853678
I assume your preferred method of dealing with infidels is beheading.

[Anonymous No.8853855]

>>8852534
Well, as an American, I'd never heard of this cheese before, so I looked it up on Wikipedia.

> Smear-ripened, 'washed rind' (washed in brine and marc de Bourgogne, the local pomace brandy), it is circular at around either 10 cm (3.9 in) or 18 cm (7.1 in) in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk.[1]

What the fuck? You retarded Yurapeon bastards actually specify the allowable diameters of the cheese as either ten inches or eighteen inches? Who the fuck cares about the diameter of a cheese in that much detail? You people are morons. No wonder you're allowing Muslim breeding stock to overrun your degenerate socialist hellholes so that your women and goats will be impregnated.

[Anonymous No.8853864]

>>8852534
Well, as an American, I'd never heard of this cheese before, so I looked it up on Wikipedia.

> Smear-ripened, 'washed rind' (washed in brine and marc de Bourgogne, the local pomace brandy), it is circular at around either 10 cm (3.9 in) or 18 cm (7.1 in) in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk.[1]

What the fuck? You retarded Yurapeon bastards actually specify the allowable diameters of the cheese as either ten centimeters or eighteen centimeters? Who the fuck cares about the allowable diameters of a cheese in that much detail? You people are morons. Bendy bananas much? No wonder you're allowing Muslim breeding stock to overrun your degenerate socialist hellholes so that your women and goats will be impregnated.

[Anonymous No.8853929]

>>8853864
>mfw americans

[Anonymous No.8854638]

>>8853864
>> Smear-ripened, 'washed rind' (washed in brine and marc de Bourgogne, the local pomace brandy), it is circular at around either 10 cm (3.9 in) or 18 cm (7.1 in) in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk.[1]

The size of the wheel changes the flavor dipshit, and that's coming from a fellow americunt.

Why don't you stuff another kraft single in your mouth and fuck off

[Anonymous No.8854656]

>>8853864
>2017
>Using "Socialist" as an insult

You do realize that socialism just means that workers own the means of production and that tax dollars are used for the people, right?

Of course you don't.

Now back to your roars for corporate welfare even while your trailer crumbles around you.

[Anonymous No.8854817]

>>8853929
>>8854656
>>8854638

[Anonymous No.8856375]

>>8852616
I's just like Parmigiano Reggiano is not a brand but a type of cheese made in a specified region.

[Anonymous No.8856383]

>>8854656
>Using "Socialist" as an insult

lol. Liberals are so brainwashed they think socialist is a good word now.

Kinda like now Niggers are taking back the word "nigger" and making it positive now.

lol

nobody believes you buddy

[Anonymous No.8856388]

>>8854656
>Now back to your roars for corporate welfare even while your trailer crumbles around you.

Fuck you racist europpor. Go march at a fucking nazi rally.

[Anonymous No.8856392]

>>8854817

'Merican enough for you?

Dat T H I C C azz.

[Anonymous No.8856394]

>>8856383
maybe he just wants a free helicopter ride

[Anonymous No.8856588]

>>8852534
Actually, we do have it here. So go fuck yourself.

[Anonymous No.8856609]

>>8856392
I bet the babies just fall out.

[Anonymous No.8856620]

>>8852474
sounds pretty horrific, softcheeses dont really work in an omelette, especially not the redwashed ones

[Anonymous No.8856643]

>>8856392

jesus, that's disgusting.

and the mental gymnastics needed to justify that whale as "attractive" is pretty funny

[Anonymous No.8856644]

>>8856588
It's pasteurized so it's not the same

[Anonymous No.8856652]

>>8856644
You can get the unpasteurized stuff too.

The US has a blanket ban on importing unpasteurized cheeses that are less than 49 days old. Epoisses is usually aged for about that long so it is indeed available.

[Anonymous No.8856655]

>>8853633
that meme has so little truth, you must be stupid using it.
>black president, entire country of immigrants, muh immigration in yurop

[Anonymous No.8856714]

>>8856643
I don't even try to justify it anymore, my dick just likes that shit and I've given up since I'm naturally past salvation.

Help me.

[Anonymous No.8856722]

>>8852565
I'm reporting you to customs for tainting our glorious land with illegal cheese

[Anonymous No.8856730]

>>8852544
Saskatchewan? You'll have to go to Quebec

[Anonymous No.8856740]

>>8853038

[Anonymous No.8856755]

>>8853929

[Anonymous No.8856763]

>>8856588
ain't the same shit m8 you should know that i bet you think pic related tastes good lmao at your life

[Anonymous No.8856797]

>>8856652
it's 60 days not 50 and that regulation only applies to domestically produced cheese, not imported. The following are banned from import entirely: Bleu de Gex, Brie de Meaux, Brie de Melun, Camembert de Normandie, casu marzu, crottin de Chavignol, Époisses, Fourme d'Ambert, Mont d'Or, Morbier, Pouligny-Saint-Pierre, Reblochon, Roquefort, St. Nectaire, tomme de Savoie, Vacherin and Valençay

So if you want unpasteurized versions of those legally you have to either buy it from a domestic producer and good luck with finding someone crazy enough to bother and do it properly or make it yourself with raw milk from an in-state source

[Anonymous No.8856803]

>>8856797
Kek.
Land of the Free, BTFO.

[Anonymous No.8857000]

> muh land of the free
> muh culture
Jesus, /ck/ is becoming a real spazzfest these days. Contain your autism lads.

Anyway, I've recently started discovering soft rind cheeses and I'm curious which types are worth trying (will get myself a piece of epoisses too one of these days. A few I really liked were reblochon, chaumes and remoudu, they all had this nice pungent rind with a sweet interior especially after sitting in the fridge for a couple of weeks. Anything similar I should try? I'm eating a piece of herve cheese at the moment and while it's pretty good it tastes too much like yeast for my taste.

[Anonymous No.8857004]

>>8856803
Not surprising considering how many FDA board members are also on the Kraft foods payroll. That's the sort of conflict of interest that should land you time in a federal penitentiary.

[Anonymous No.8857010]

>>8857004
>Not surprising considering how many FDA board members are also on the Kraft foods payroll. That's the sort of conflict of interest that should land you in front of a firing squad.

[Anonymous No.8857013]

>>8857004
Probably true, but it never actually does.
It never does.

[Anonymous No.8857019]

>>8857010
Hilarious. I was thinking that but toned it down hoping for more support.