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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It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk.

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. They also carry out monitoring and regular spot checks. Nothing could be easier than to break up some Mimolette and sprinkle it over a beautiful lettuce leaf. The curd is then pressed for a first time and cut up again into cubes. The paste is dense, rather tough and dry, taking on a peculiar orange color achieved thanks to annatto, a natural dye extracted from the seeds of the Bixa Orellana bush.

An amazing cheese that captures the attention at any table.

Be the mimklette to write your review! We still use it in the making of our Mimolettes, which gives it just the right colour. The cheeses are also checked by striking them with a wooden mallet: Boule de mimolette vieille Label Rouge 13 mois. Our Mimolette is made from the finest Normandy milks. Rennet is then added to the batch, followed by anatto, a naturally-occurring plant-based orange colouring agent.


Attention Mimolette ! – Thierry Dedieu, Émilie Bouton – Google Books

We are proud that our mature Mimolettes and extra mature Mimolette benefit from being part of the Label Rouge scheme. At this stage, the Mimolette has taken on its final shape and is placed in a saline bath for 72 hours.

It is the only official quality mark to deliver a result rather than a set of geographical circumstances. The flavor and aroma attentikn Mimolette It is enhanced by the long period of maturation, becoming more intense and acid and fruity with hints of toasted nut. The ripening of our mature Mimolettes starts with a short stay in the curing chamber.

It is made with pasteurised milk and has a washed rind. The Label Rouge logo appears on products which, due to the conditions in production or manufacturing standards, taste better attrntion similar products in the same category.

This adds to the taste and helps to form its crust, which it will need during its time in the curing chamber and its subsequent stay in the ripening chamber. 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: The rind of Mimolette starts soft and thin, but hardens during maturation, turns dark brown and exit slits where the cheese mite develops, giving it an aged appearance.

It is such a special and unique cheese. Boule de mimolette jeune 3 mois. French young mimolette gr 5 slives. Mimolette vieille cocktail gr 13 mois. It goes back to the 18th century, when the colour was chosen by Louis XIV to distinguish French cheeses from Dutch production. Boule de mimolette bio demi-vieille 6 mois.

Mimolette “mite” be blocked if levels are too high, says FDA

Mimolette bio demi-vieille gr 6 mois. Saint Paulin spends three weeks in a ripening chamber. Notify me when available. To ensure the uniformity of the crust and the shape of the cheese, our master cheesemaker turns the cheeses over at regular intervals: These are distinguished by their exceptional richness, high fat content, high levels of protein and vitamins, as well as by their lactic bacterial flora that is characteristic of the Isigny terroir.


What Nicolas enjoys about his work is that no two days are the same. These are precious creatures, since these mites will take off mimolett layer of mould and give the mimmolette its finished look. If the noise is muffled, it means that the Mimolette is fault-free, with no air spaces inside it. These cheeses focus the excellence of the terroir, the ancestral know-how of the cheesemakers and the precise management of customised ripening specifications.

Mimolette cheese “mite” be restricted by FDA

Mimolette extra-vieille gr 16 mumolette. Having studied bio-fermentation, Nicolas has been applying his knowledge in a number of dairies. 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.

The minimum purchase order quantity for the product is 1. On the other hand, a hollow sound indicates a hole — and a faulty cheese. I am constantly discovering and learning new things as time goes by! These go into cloth-lined moulds before being pressed a second time. The curds are then cut finely to allow the whey to drain away. It’s served in wedges of approximately grams.