That, and unpasteurized, aged Époisses from Burgundy, and a baguette, are always the first two things I crave and devour the minute we leave DeGaulle airport. Oh, and the seasonally ripe strawberries at one of my favorite primeurs near Place de la République.
October 10, 2026 at 4:20 PM
That, and unpasteurized, aged Époisses from Burgundy, and a baguette, are always the first two things I crave and devour the minute we leave DeGaulle airport. Oh, and the seasonally ripe strawberries at one of my favorite primeurs near Place de la République.
Valencay Cendre - a goat cheese covered in volcanic ash
a good Comté Gruyere
ARBrat mentioned Epoisses de Bourgogne, which is insane
Point Reyes Blue or Humboldt Fog if you want an American
Bleu D'Avergne + a good honey = OMG
a good Comté Gruyere
ARBrat mentioned Epoisses de Bourgogne, which is insane
Point Reyes Blue or Humboldt Fog if you want an American
Bleu D'Avergne + a good honey = OMG
October 9, 2026 at 5:36 AM
Valencay Cendre - a goat cheese covered in volcanic ash
a good Comté Gruyere
ARBrat mentioned Epoisses de Bourgogne, which is insane
Point Reyes Blue or Humboldt Fog if you want an American
Bleu D'Avergne + a good honey = OMG
a good Comté Gruyere
ARBrat mentioned Epoisses de Bourgogne, which is insane
Point Reyes Blue or Humboldt Fog if you want an American
Bleu D'Avergne + a good honey = OMG
Epoisses is the best cheese.
October 9, 2026 at 5:26 AM
Epoisses is the best cheese.
Époisses has a strong smell but is less strong in taste, especially when accompanied by a glass of wine.
October 8, 2026 at 7:16 PM
Époisses has a strong smell but is less strong in taste, especially when accompanied by a glass of wine.
Époisses is to cheeses what durian is to fruits.
October 8, 2026 at 7:11 PM
Époisses is to cheeses what durian is to fruits.
#fromage 🧀
A friend from Burgundy came to visit and brought me back a Chaource cheese, which I highly recommend, and I recommend an Époisses cheese even more.
A friend from Burgundy came to visit and brought me back a Chaource cheese, which I highly recommend, and I recommend an Époisses cheese even more.
October 8, 2026 at 7:10 PM
#fromage 🧀
A friend from Burgundy came to visit and brought me back a Chaource cheese, which I highly recommend, and I recommend an Époisses cheese even more.
A friend from Burgundy came to visit and brought me back a Chaource cheese, which I highly recommend, and I recommend an Époisses cheese even more.
Epoisses is legit the worlds best cheese!
It's life changing~
In The Inquisitor’s Tale: Or, The Three Magical Children and Their Holy Dog by Adam Gidwitz, he writes the most perfect description...
It's life changing~
In The Inquisitor’s Tale: Or, The Three Magical Children and Their Holy Dog by Adam Gidwitz, he writes the most perfect description...
October 8, 2026 at 2:35 PM
Epoisses is legit the worlds best cheese!
It's life changing~
In The Inquisitor’s Tale: Or, The Three Magical Children and Their Holy Dog by Adam Gidwitz, he writes the most perfect description...
It's life changing~
In The Inquisitor’s Tale: Or, The Three Magical Children and Their Holy Dog by Adam Gidwitz, he writes the most perfect description...
Époisses de Bourgogne.
It’s a super stanky soft-paste cow's-milk cheese. Smear-ripened or washed rind in brine and Marc de Bourgogne, pomace brandy.
Honestly my favourite cheese but you have to make sure to seal it properly or it will flavour you entire fridge.
It’s a super stanky soft-paste cow's-milk cheese. Smear-ripened or washed rind in brine and Marc de Bourgogne, pomace brandy.
Honestly my favourite cheese but you have to make sure to seal it properly or it will flavour you entire fridge.
October 8, 2026 at 12:44 AM
Époisses de Bourgogne.
It’s a super stanky soft-paste cow's-milk cheese. Smear-ripened or washed rind in brine and Marc de Bourgogne, pomace brandy.
Honestly my favourite cheese but you have to make sure to seal it properly or it will flavour you entire fridge.
It’s a super stanky soft-paste cow's-milk cheese. Smear-ripened or washed rind in brine and Marc de Bourgogne, pomace brandy.
Honestly my favourite cheese but you have to make sure to seal it properly or it will flavour you entire fridge.
Mainly for stuff like this:
(Which I absolutely love)
((Époisses - the smelliest cheese in the world))
(Which I absolutely love)
((Époisses - the smelliest cheese in the world))
October 2, 2026 at 8:26 PM
Mainly for stuff like this:
(Which I absolutely love)
((Époisses - the smelliest cheese in the world))
(Which I absolutely love)
((Époisses - the smelliest cheese in the world))
Munster, maroilles, époisses, comté, cantal, st Félicien, st Marcelin, saint nectaire, reblochon, chaource, croit. The chèvre...
And I am not really the most adventurous in term of cheese, Roquefort and blue cheeses are too strong for me.
And I am not really the most adventurous in term of cheese, Roquefort and blue cheeses are too strong for me.
October 1, 2026 at 11:11 AM
Munster, maroilles, époisses, comté, cantal, st Félicien, st Marcelin, saint nectaire, reblochon, chaource, croit. The chèvre...
And I am not really the most adventurous in term of cheese, Roquefort and blue cheeses are too strong for me.
And I am not really the most adventurous in term of cheese, Roquefort and blue cheeses are too strong for me.
A LoRA this light is a five-minute test in ComfyUI — no checkpoint overhead. But no trigger words, no samples, no named base, licence "other". Undocumented personal LoRAs are unfalsifiable; happy to be corrected by anyone getting a clean result.
A Tiny SDXL LoRA Lands on Modelers.cn: Is JawadC-epoisses Worth Testing?
Modelers.cn — the Huawei/Ascend-aligned model community also known as 魔乐社区 — has a new image-generation upload: SDXL-LoRA/JawadC-epoisses. It is a LoRA adapter for Stable Diffusion XL, not a full…
aichina.news
September 28, 2026 at 2:22 PM
A LoRA this light is a five-minute test in ComfyUI — no checkpoint overhead. But no trigger words, no samples, no named base, licence "other". Undocumented personal LoRAs are unfalsifiable; happy to be corrected by anyone getting a clean result.
Plus petit club de l’Yonne encore en lice, le CA Saint-Georges (D2), s’apprête à batailler pour continuer son aventure en Coupe de France, à Semur-Époisses (D1), ce dimanche 27 septembre 2026 (15 heures).
➡️ https://l.lyonne.fr/g5q
➡️ https://l.lyonne.fr/g5q
September 27, 2026 at 4:05 AM
Plus petit club de l’Yonne encore en lice, le CA Saint-Georges (D2), s’apprête à batailler pour continuer son aventure en Coupe de France, à Semur-Époisses (D1), ce dimanche 27 septembre 2026 (15 heures).
➡️ https://l.lyonne.fr/g5q
➡️ https://l.lyonne.fr/g5q
Aan de Belss kust 'n pannetje mosselen gegeten met 'n zacht kaasje verwerkt in romige saus. Lekker, maar niet de bom als de versie met Roquefort! In Frankrijk verhaalde de uitbater uitbundig over de lokale Epoisses kaas, geserveerd bij de dis. Fijn ziltig! Hieruit volgde de blend voor vandaagse dis!
September 26, 2026 at 5:51 PM
Aan de Belss kust 'n pannetje mosselen gegeten met 'n zacht kaasje verwerkt in romige saus. Lekker, maar niet de bom als de versie met Roquefort! In Frankrijk verhaalde de uitbater uitbundig over de lokale Epoisses kaas, geserveerd bij de dis. Fijn ziltig! Hieruit volgde de blend voor vandaagse dis!
Epoisses. A cheese you can eat with a spoon. The French are the best at cheese.
September 25, 2026 at 2:45 PM
Epoisses. A cheese you can eat with a spoon. The French are the best at cheese.
Van de ezel, jak of kameel; vreemde snuiters in de wereld van kazen
Van de ezel, jak of kameel; vreemde snuiters in de wereld van kazen
Smedige goudse, een pittige cheddar, zachtschimmelige camembert, fonduekazen als gruyère en emmental of een licht stinkende munster: we kennen ze allemaal van het kaasplankje. Misschien laat ook de naam époisses nog een belletje rinkelen, of een herve en manchego. Maar de kaaswereld kent buiten de klassieke kazen nog een aantal vreemde snuiters, die je vermoedelijk niet al te vaak in de kaaswinkel zult vinden. We proefden er een paar.
dlvr.it
September 24, 2026 at 4:08 PM
Van de ezel, jak of kameel; vreemde snuiters in de wereld van kazen
Van de ezel, jak of kameel; vreemde snuiters in de wereld van kazen
Van de ezel, jak of kameel; vreemde snuiters in de wereld van kazen
Smedige goudse, een pittige cheddar, zachtschimmelige camembert, fonduekazen als gruyère en emmental of een licht stinkende munster: we kennen ze allemaal van het kaasplankje. Misschien laat ook de naam époisses nog een belletje rinkelen, of een herve en manchego. Maar de kaaswereld kent buiten de klassieke kazen nog een aantal vreemde snuiters, die je vermoedelijk niet al te vaak in de kaaswinkel zult vinden. We proefden er een paar.
dlvr.it
September 24, 2026 at 12:05 AM
Van de ezel, jak of kameel; vreemde snuiters in de wereld van kazen
Eating epoisses with a spoon like an absolute barbarian 💪👌
September 15, 2026 at 3:30 PM
Eating epoisses with a spoon like an absolute barbarian 💪👌
Discovered today that Époisses was Napoleon Bonaparte's favourite cheese. Now I've found the perfect beer to pair with it 😎
September 12, 2026 at 7:34 PM
Discovered today that Époisses was Napoleon Bonaparte's favourite cheese. Now I've found the perfect beer to pair with it 😎
need some soppressata, olives (green, black, & magenta), kettle chips, époisses, aged goat cheese, pule, aged gouda, cloth-bound cheddar (aged >=24m), apricot jam, grapes, figs, jinhua ham, spiced labneh, toraqa xaş, caciocavallo ubriaco, roquefort, cabrales, comté, st. felicien & triple cream brie
September 10, 2026 at 11:21 AM
need some soppressata, olives (green, black, & magenta), kettle chips, époisses, aged goat cheese, pule, aged gouda, cloth-bound cheddar (aged >=24m), apricot jam, grapes, figs, jinhua ham, spiced labneh, toraqa xaş, caciocavallo ubriaco, roquefort, cabrales, comté, st. felicien & triple cream brie
IRL friend was quite thrilled with $12 version from open-air market in Paris. Until their gut rebelled.
September 6, 2026 at 7:31 PM
IRL friend was quite thrilled with $12 version from open-air market in Paris. Until their gut rebelled.
Have lived in various parts of France due to work but my very favourite place is Burgundy, near Epoisses, & that’s where I’d be going.
September 4, 2026 at 3:50 PM
Have lived in various parts of France due to work but my very favourite place is Burgundy, near Epoisses, & that’s where I’d be going.
Entrée: tomato mozzarella salad
Main course: roast chicken with Sarladaise potatoes and lettuce with a vinaigrette
Cheese course: camembert, époisses and roquefort
Dessert: vanilla ice cream with pecan nuts and spritsen
then coffee after that
Main course: roast chicken with Sarladaise potatoes and lettuce with a vinaigrette
Cheese course: camembert, époisses and roquefort
Dessert: vanilla ice cream with pecan nuts and spritsen
then coffee after that
August 30, 2026 at 11:00 PM
Entrée: tomato mozzarella salad
Main course: roast chicken with Sarladaise potatoes and lettuce with a vinaigrette
Cheese course: camembert, époisses and roquefort
Dessert: vanilla ice cream with pecan nuts and spritsen
then coffee after that
Main course: roast chicken with Sarladaise potatoes and lettuce with a vinaigrette
Cheese course: camembert, époisses and roquefort
Dessert: vanilla ice cream with pecan nuts and spritsen
then coffee after that
Ach, nur Mut! (Aber vielleicht nicht gleich mit Époisses anfangen.)
August 30, 2026 at 8:43 PM
Ach, nur Mut! (Aber vielleicht nicht gleich mit Époisses anfangen.)
Sounds similar to Epoisses - same production process although Epoisses is also washed with the French equivalent of Grappa
August 29, 2026 at 10:12 AM
Sounds similar to Epoisses - same production process although Epoisses is also washed with the French equivalent of Grappa