This is an alternative implementation/derivation of the mascarpone provisioning
interface. It extends the interface significantly to make it more object
oriented.

The origins of the Epoisses can be found at the L'abbaye de Citeaux. It is here
that the monks first produced this remarkable complicated cheese. We are told
that Napoleon was partial to this cheese and ate it with Chambertin wine. It was
very popular in the early part of the twentieth century but disappeared during
the second world war. It was only in 1946 that two local Bourguignon families
started to produce it. The well known Epicurean Brillat Savarin called it the
King of cheeses. The cheese has a powerful rich flavor with a pungent smell. The
pate, is fine textured with a mouth watering taste of sweet, salty and creamy
milk flavors. The rind is regularly washed in Marc, this adds to its complexity
and fascinating taste. Many people consider it one of the most interesting
French cheeses. It is often compared to the character of two well known French
historic personalities, the Epoisses has the force of Charles le Tmraire and
the sensibility of Madame de Svign.


