With its sticky rind, soft inside made of raw cow's milk, and the deliciously haunting barnyard fragrance it leaves on the tip of your fingers, Époisses is the most famous of the French “funky” cheeses and a favorite of mine. Whenever I see it on the "buy it now before it stinks out the store" half-price shelf at Murray's Cheese I pick up a wheel. I love to let it come to room temperature then drag a crusty crust of bread through its gooey goodness. If I have more time I'll make Époisses Toast. However, this practice sometimes leads to leftovers. Read More
About Greg
I started my blog on a whim. I was looking for a creative challenge, which may sound odd because I spent 20 years as an entertainment industry photographer. I’m not talking paparazzi, I don’t have the personality to hide in the bushes! I like fresh takes on the familiar. My recipes are often simple, modern and colorful, with roots in traditional styles. I'm the author of two cookbooks. I’ve been a speaker at IFBC, Food Buzz and Camp Blogaway. I’ve led cooking demonstrations in Panama and Costa Rica and developed recipes for major brands. I’ve traveled to Peru, Mexico, Norway and Alaska to promote culinary and/or vineyard travel tours. I was even featured in Food & Wine Magazine. I also co-host The Table Set on Home Fries podcast network.