New cheeses.

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I have been curious about washed rind cheeses for some time.  They are also known simply as stinky cheeses.  The most common one, to my ear... the only one actually, is limburger.  Or, was the only one.  A bit of research has lead me to a number of them.  Actually, there are quite a lot of them, even still in production.  The process for making these cheeses is labor intensive.  Which, in a modern world, even in the Old Countries, no longer works.  Still, some brave or foolish makers either slave on or have come into the market.

I have it that epoisses is a form of the more, if not most, intense of these cheeses. So, if I wish to explore this particular culinary form, I decided to start with that.  As well, I chose several others, and more of the gooder sulamis.  They are supposed to arrive Tuesday.  I suspect, being what they are and some requirements, that they will be on time.  Though, we will see.  Some will be sampled either immediately or after a short time shoring up in the refrigerator.  These cheeses can be runny, and room temperature, even possibly cooler.  I have some hope that the reefer will limit that.

Oh... the truth is my recipe is a mix of two different dishes!  Yeah, I knew that, just... sort of stumbled over the fact in the excitement of realizing I may have it almost all together.  I will be skipping the duck confit.  Perhaps, if I like this a great deal, I may... put the effort into producing my own (though you can buy them pre-done, I just... don't like that idea).  As is, the meats will be the same, I will be using beans instead of potatoes, and... using vinegar for any deglazing.  I have a variety of vinegars, including white and red wine, perhaps champagne vinegar as well.  I will have to plan for this, as it will be a production.  On the good side, I can take it slowly, since I won't be cooking meals in the three days leading up to this production.  Fasting has it's advantages.  Right, the videos.

I won't be starting with epoisse.  I will try the others first.  Further, my plans for the epoisses is diabolical!  I am going to cheese-bomb the cave!  Yes, that cannellini, cured and uncured pork, cheese, and... something else... casserole?  Right.  I have the beans, I have the cured bacon and uncured ham (smoked though), and... will have the cheese.  I'll look around for the recipe, perhaps put it below this paragraph if I can find it quickly.  Far too much for me alone.  I will ask if Neighbor would care for a sample.  Not sure the children would be all that interested, if you never know.  Then again, I am not sure the parents will bite.  I will set it up so that it will be ready for my first night off fast, so I have two nights in a row in which to consume what of it remains.  If I really like it, and they aren't curious, I will attempt to freeze portions.  Still, it is wonderful to share, if simply not intrusively.




I won't say this will work.  I'm not sure how it will turn out.  It seems unlikely, but it fits my diet, as I am doing it, better.  There is always some hope that it will be a useful, if rare, dish going forward.  As involved as this is, it will be more like a holiday item.  Especially if I end up approving well enough to go with the production of duck confit.  It should end up looking like the top one and tasting more like the bottom one?  Who knows.

Okay, a few more notions.  First, I definitely need to make chicken stock next week, for this as well as other needs.  As well, while I don't need a topping due to the cheese?  I may make a similar topping mix as in the last, cassoulet, recipe.  And use it in part or half of the casserole.  Instead of bread crumbs, however, I would be using crushed pork rinds.  Why?  As much to test the various toppings as well as to see if crushed pork rinds really will work well.  Hey, it is my kitchen, I can mess things up if I wish!  :p

Later.