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Finding the STINKIEST Cheese in Paris
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You’re looking at Napoleon’s favorite cheese, Époisses. One of the stinkiest cheeses in France. Supposedly, it’s even banned on public transit. You can’t even get it in the US. But trust me, if you’re in France, you have to smell it, yes, then try it. It was called the King of Cheeses by a French philosopher famous for his musings on food and drink. There’s so much history here! 500 years worth. At some point, after the Second World War Époisses even disappeared altogether. Then in 1956 a farmer couple started making out of their house. Fast forward to today, there are four producers that make Époisses and only one makes it with raw milk.
All that to say, it’s one of a kind. The rind of the cheese is washed with salt brine first and then Marc de Bourgogne — traditionally a digestif — for about a month. As it matures, it starts to take on a red hue which is really just red mold. Pretty stinky red mold. But the taste, the taste! You’d never expect it! And surprisingly, maybe fortunately, you don’t get the smell while you’re eating it.
Join @Michael Motamedi on the ultimate travel experiment ✈️ Six months, one AI assistant, countless memories.
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About Matador Network
Matador is the world’s largest independent travel publisher. Since 2006, we’ve redefined travel media by developing a global network of editors, writers, photographers, and filmmakers who’ve pushed the limits of what’s possible as travel storytellers. At Matador, we envision a world where travel is a transformative experience that enables us to find humanity in each other everywhere.
#travel
You’re looking at Napoleon’s favorite cheese, Époisses. One of the stinkiest cheeses in France. Supposedly, it’s even banned on public transit. You can’t even get it in the US. But trust me, if you’re in France, you have to smell it, yes, then try it. It was called the King of Cheeses by a French philosopher famous for his musings on food and drink. There’s so much history here! 500 years worth. At some point, after the Second World War Époisses even disappeared altogether. Then in 1956 a farmer couple started making out of their house. Fast forward to today, there are four producers that make Époisses and only one makes it with raw milk.
All that to say, it’s one of a kind. The rind of the cheese is washed with salt brine first and then Marc de Bourgogne — traditionally a digestif — for about a month. As it matures, it starts to take on a red hue which is really just red mold. Pretty stinky red mold. But the taste, the taste! You’d never expect it! And surprisingly, maybe fortunately, you don’t get the smell while you’re eating it.
Join @Michael Motamedi on the ultimate travel experiment ✈️ Six months, one AI assistant, countless memories.
#ai #travelai #planningreavel #tiktoktravelai #GuideGeek "
More From Matador Network
For Epic Hotels & Airbnbs
For Mouth-Watering Food Worth Traveling For
For Beautiful Travel Content
About Matador Network
Matador is the world’s largest independent travel publisher. Since 2006, we’ve redefined travel media by developing a global network of editors, writers, photographers, and filmmakers who’ve pushed the limits of what’s possible as travel storytellers. At Matador, we envision a world where travel is a transformative experience that enables us to find humanity in each other everywhere.
#travel
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