Isigny Sainte-Mère has been making Mimolette for decades . “It’s a living trade, every batch is different from the last and you have to pay attention to detail all. Title: Attention Mimolette! Ord$. Release date: August Editor: ALBIN MICHEL-JEUNESSE. Subject: ROMAN JEUNESSE. ISBN: The rind of Mimolette, smooth and thin in young cheeses, hardens during the ripening process, An amazing cheese that captures the attention at any table.
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The paste is dry, quite tough, dense reddish orange quirky, because during the preparation process is added annatto, a natural dye extracted from the seeds of bush Bixa Orellana.
On the other hand, a hollow sound indicates a hole — and a faulty cheese. The ripening of our mature Mimolettes starts with a short stay in the curing chamber. Sttention Label Rouge logo appears on products which, due to the conditions in production or manufacturing standards, taste better than similar products in the same category.
Notify me when available. We still use it in the making of our Mimolettes, which gives it just the right colour. If the noise is muffled, it means that the Mimolette is fault-free, with no air aytention inside it.
Mimolette cheese “mite” be restricted by FDA
Be the first to write your review! Mimolette demi-vieille gr 6 mois. Inhe joined the cooperative to take charge of the pressed cheeses workshop and has also managed the fresh curds workshop since Its orange tint brightens up a sandwich or a salad. The minimum purchase order quantity for the product is 1.
Purchase Mimolette Cheese
We are proud that our mature Mimolettes and extra mature Mimolette benefit from being part of the Label Mimoletre scheme. The paste is dense, rather tough and dry, taking attentiom a peculiar orange color achieved thanks to annatto, a natural dye extracted from the seeds of the Bixa Orellana bush. They also carry out monitoring and regular spot checks. It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk.
Boule de mimolette vieille Label Rouge 13 mois. These go into cloth-lined moulds before being pressed a second time. Sold by the piece or as a cocktail nibble in the form of small cubes in a little pot, Mimolette meets every occasion and use.
To ensure the uniformity of the crust and the shape of the cheese, our master cheesemaker turns the cheeses sttention at regular intervals: Then our staff add a fine protective layer so that it arrives intact with cheese lovers all over the world. Curdled, stirred, drained and bathed in brine, the crust has a attentlon of anatto to give it a distinctive orange tint.
Mimolette vieille cocktail gr 13 mois. The rind of Mimolettesmooth and thin in young cheeses, hardens during the ripening process, and will form small cavities where the cheese mite, causing the dusty appearance of the crust, develops.
Our Mimolette is made from the finest Normandy milks.
The curd is then pressed for a first time and cut up again into cubes. French young mimolette gr 5 slives. These are distinguished by their exceptional richness, high fat content, high levels of protein and vitamins, as well as mimolftte their lactic bacterial flora that is characteristic of the Isigny terroir.
The flavor and aroma of Mimolette It is enhanced by the long period of maturation, becoming more intense and acid and fruity with hints of toasted nut. The orange colour comes from the fruit of the anatto tree, which is grown mainly in Central America. Both the flavor and the aroma of Mimolette intensify in their maturation, gaining strong acidic tones of fruit and toasted hazelnuts. It goes back to the 18th century, when the colour was chosen by Louis XIV to distinguish French cheeses from Dutch production.
Attention Mimolette! Ord:28.95$
It is such a special and unique momolette. Nothing could be easier than to break up some Mimolette and sprinkle it over a beautiful attwntion leaf. This is a cycle of six weeks during which the cheeses will take on a bloom or fine coat of mould on which cheese mites will feed. Having studied bio-fermentation, Nicolas has been applying his knowledge in a number of dairies. A whole lot of demanding and quality work goes into cheesemaking, not forgetting that at the outset you are committing 40 litres of milk to a single cheese: