American-made ‘Epoisses’ vs Epoisses de Bourgogne
If you go to Stonyman’s Walnut Hill Farm, or any of the other Stonyman farms in Washington, VA, you’ll be able to find a small variety of locally-made cheeses. One of their cheeses, their American-made ‘Epoisses’, made in the style of the French ‘Epoisses de Bourgogne’ cheese, smells stinkier than it tastes, but is not too ‘stinky’ for those likely to avoid stinky cheese.
Its inspiration, the Epoisses de Bourgogne, is much creamier; it has a nearly yogurt-like consistency at room temperature, and the center of the top of the cheese sinks more and more as it sits outside the fridge. It is much more pungent than the American-made ‘Epoisses’ style chese that I tried, but this is what makes it excellent. It is not as salty as many blue cheeses, and posesses no acidic taste. Though most would recommend eating it on French bread, I ate it for about 4 days on only English Muffins and it was just as good. Each bite leaves you wanting more, unlike the next cheese, but it seems heavy, so take it easy.