Tempting, yes. Add some variety and I’m in. I didn’t have Epoisses in a while, and I’d love a good Brie. Taleggio! Oh god, I’m so hungry :-(
Époisses is really good with a tawny port. At first glance it seems like a flavor mismatch as the port is quite strong, but it conjures up a magical honey like aroma, which is uncanny.
Bank holiday in Germany prevents me from buying more cheese right now. All I have left is some Appenzell and Gorgonzola. Sheep’s or goat’s cheese as well. I have to check, but I think there’s some port in my poison vault as well.
Ah, us swamp Germans don’t let
bankChristian holidays interfere with capitalism that often :p.Another cheese tip, but one that’s hard to get outside of burgundy, is Cîteaux. A really unique take on reblochon, that has a sharp, tangy note in it. I always pick that up when travelling through there.
Labor Day, so no labor at all.
I think I had Cîteaux before, but I’m not sure. Whenever I’m in France I throw idiotic amounts of money at their dairy industry. And buy all the Belgian beer I can carry.
Your a person of great taste. If you read a bit of Dutch, I’d recommend this book:
💖 The bit I can read is just the overlap and similarity. But it seems there’s an English version I have to check out. Thanks for the recommendation!
I’m an uncultured swine and I’d listen to/read the two of you talking about things all day.
