Thursday, October 21, 2010
How runny do you like your cheese?
I've been spending the past couple of weeks in France (hence the absence of posts), the last few days in Burgundy where smelly cheese reigns supreme.
This is the Epoisses they serve at a restaurant called Ma Cuisine in Beaune which, as you can see, is so ripe it forms liquid pools on the plate.
For me this is too ripe. I find cheese acquires a bitter note if it's allowed to mature this long which overwhelms its natural flavour. It also tends to knock the stuffing out of any accompanying wine - especially reds. (You can find the alternative pairings I suggest here.)
I also think it looks unappealing - like three large buttery cowpats. I prefer my cheese to retain its original shape.
But I'm aware I may be in a minority. Many cheeselovers, I know, adore their cheese to get as runny as this. What about you? And what do you drink with it once it's this far gone?