May 2, 2020 History by admin

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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Mimolette cheese “mite” be restricted by FDA

It’s served in wedges of approximately grams. 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. Mimolette vieille cocktail gr 13 mois. The 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. 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.

It goes back to the 18th century, when the colour was chosen by Louis XIV to distinguish French cheeses from Dutch production.

If the noise is muffled, it means that the Mimolette is fault-free, with no air spaces inside it. The curd is then pressed for a first time and cut up again into cubes. We still use it in the making of our Mimolettes, which gives it just the right colour.


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.

These milks are collected every 48 hours, then taken to our reception tanks where they undergo a first series of tests to check that they meet our quality requirements. 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 Label Rouge quality mark was created in Boule de mimolette extra-vieille Label Rouge 18 mois. Nothing could be easier than to break up some Mimolette and sprinkle it over a beautiful lettuce leaf.

French young mimolette gr 5 slives. Both the flavor and the aroma of Mimolette intensify in their attengion, gaining strong acidic tones of fruit and toasted hazelnuts. An amazing cheese that captures the attention at any table.

Curdled, stirred, drained and bathed in brine, the crust has a touch of anatto to give it a distinctive orange tint. Our Mimolette is made from the finest Normandy milks.

The orange colour comes from the fruit of the anatto tree, which is grown mainly in Aattention America. It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk. Boule de mimolette bio demi-vieille 6 mois. Rennet is then added to the batch, followed by anatto, a naturally-occurring plant-based orange colouring agent.


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. Boule de mimolette jeune 3 mois. 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. Notify me when available.

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. Boule de mimolette vieille Label Rouge 13 mois.

Our Mimolette

Mimolette extra-vieille gr 16 mois. It is such a special and unique cheese.

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