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are you sure, gomestar? I thought the epoisses there was pastuerized?
I am sure. I'll see if they still have it next time I am able to make it there.
Pretty sure in the US you only can get a made for US epoisses
As far as an everyday cheese goes, I still think aged English cheddar (read: Keen's or Montgomery) is the tops. But a salty Roquefort or nutty cave-aged gruyere are good choices, too.
As for me this evening... brought home a little Vella Dry Jack and real (mixed milk) Cabrales for nibbling.
Gruyere is severely underrated. GrâtinÃ
Follow up from last night.
I've only had Cabrales a few times and am more familiar with Valdeon which is cow-goat and also rather sharp. Great on its own or in dishes/salad