The Times, times2
By Damian Whitworth
Taras Grescoe scoured the planet for food and drink that is vilified by an over-regulated world
Epoisses is something more than a smelly French cheese. It is the smelliest of all smelly French cheeses. Dubbed the “King of Cheeses” by Jean Anthelme Brillat-Savarin, the great gastronome, it is a combination of milk, rennet and mould so ripe that it takes a determined foodie just to fight a way past the stench of putrefaction to actually sample the cheese. Two of those who did so in 1999 contracted listeria and died.
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