See my previous post (https://tiabr.com/?s=epoisse) for how this started . . .

I was unhappy with my époisses after the recommended aging period. The paste was extremely inconsistent, some okay but much of it unpleasant. I thought about trashing them, but then decided I had nothing to lose by bunging them into the fridge for a while.

. . . now it’s six weeks later. The recipe (from Ms. Karlin’s book) recommends that after six weeks or so of aging, they should be eaten within two weeks. It has now been four months:

The rind has a nice growth of geo.

The paste has firmed up nicely. It looks like a bit of blue got into the top, which I cut off along with the rind.

But, you ask, how did it taste? Actually pretty darn good. The inconsistencies in the paste have evened out, and it has a nice, tangy flavor, with some depth, and I didn’t taste any blue. I definitely broke the rules on this one, but with a happy result.

-R