By bye, Berthaut...

Today at Cheesetique, we welcomed a brand new Epoisses. To many, this might seem like no big deal, but going against Berthaut (the world-known Epoisses) is quite a feat. Our new Epoisses, produced by Chalencay, is gooey and stinky, with a rind that is a bit less orange than Berthaut. I think it's a bit more delicate - and achieves a really liquidy texture. Yum!