Thursday, February 16, 2006

Food and drink to die for ... well, nearly

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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