quand je suis triste je mangez de ce fromage,
quand je suis heureux que je mangez de ce fromage.
quand je mange de ce fromage je suis dans le ciel,
et quand je ne puis pas je suis dans l'enfer.
This cheese is the reason that I would learn french and travel to that fair, cheese-generating country.
It is rich, golden, stinky, creamy, nutty, full-bodied, oozy, and gooey. If angels were cheese, they would be epoisses.
To truly experience the divine, you absolutely must let this cheese aclimate to room temperature. My friend Connie and I then dip our pieces of bread into it (shamelessly double and tripple dipping!). When it comes to this cheese, we bar no holds. It is simply the most delicious, the most absolutely fabulous experience you can imagine.
Jenkins, who also adores this cheese, suggests pairing it with the most full-bodied wine you can find. This idea warrants repeated experimentation...
Posted by anne at July 13, 2003 11:46 PM