The headline says it all… what does one of France’s infamous raw milk cheese and kimchi have in common?  Plenty. Its bad reputation as a malodorous food, the live active bacteria cultures, the ripening process, fragility of its fermentation process, the continual misunderstandings just to name a few…

While reading the recent New York Times dining review of Má Pêche, I came across this excellent article that references Époisses, a highly regarded raw goat milk cheese. I couldn’t stop thinking about its similar characteristics with kimchi. Apparently, there is no dessert menu at David Chang’s latest restaurant but only this coveted stinky cheese is offered to cleanse your palate as a cheese course. Lovely.

Read more about Époisses (click here), an excellent article by Nancy Harmon Jenkins.

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