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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Attention Mimolette! Ord:28.95$

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: What Nicolas enjoys about his work is that no two days are the same. The orange colour comes from the fruit of the anatto tree, which is grown mainly in Central America.

Quantity The minimum purchase order quantity for the product is 1.

The curds are then cut finely to allow the whey to drain away. The cheeses are also checked by striking them with a wooden mallet: Having studied bio-fermentation, Nicolas has been applying his knowledge in a number of dairies. It is made with pasteurised milk and has a washed rind. Mimolette vieille cocktail gr 13 mois. The atgention purchase order quantity for the product is 1.

Boule de mimolette jeune 3 mois.

Mimolette cheese “mite” be restricted by FDA

The paste is dry, quite tough, dense reddish orange quirky, because during the preparation process is added annatto, mimolethe natural dye extracted from the seeds of bush Bixa Orellana.

Mimolette extra-vieille gr 16 mois. 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 extra-vieille Label Rouge 18 mois. If the noise is muffled, it means that the Mimolette is fault-free, with no air spaces inside it.


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 Artention bush. It is the only official quality mark to deliver a result rather than a set of geographical circumstances.

The curd is then pressed for a first time and cut up again into cubes. 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.

Purchase Mimolette Cheese

It goes back to the 18th mimolettte, when the colour was chosen by Louis XIV to distinguish French cheeses from Dutch production. These cheeses focus the excellence of the terroir, the ancestral know-how of the cheesemakers and the precise management of customised ripening specifications.

These are distinguished by their exceptional richness, high fat content, high levels of protein and vitamins, as well as attentino their lactic bacterial flora that is characteristic of the Isigny terroir. We are proud that our mature Mimolettes and extra mature Mimolette benefit from being part of the Label Rouge scheme. The Label Rouge quality mark was created in Mimolette demi-vieille gr 6 mois.

To ensure the uniformity of the crust and the shape of the cheese, our master cheesemaker turns the cheeses over at regular intervals: They also carry out monitoring and regular spot checks.

Our Mimolette is made from the finest Normandy milks. It is hand-produced in the shape of a flattened ball from pasteurized cow’s milk. Nothing could be easier than to break up some Mimolette and sprinkle it over a beautiful lettuce leaf. These go into cloth-lined moulds before being pressed a second time. French young mimolette gr 5 slives. Boule de mimolette bio demi-vieille 6 mois. Be the first to write your review!

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. Inhe joined the cooperative to take charge of the pressed cheeses workshop and has also managed the fresh curds workshop since At this stage, the Mimolette has taken on its final shape and is placed in a saline bath for 72 hours. Then our staff add a fine protective layer so that it arrives intact with cheese lovers all over the world.


It’s served in wedges of approximately grams.

We still use it in the making of our Mimolettes, which gives it just the right colour. 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.

These are precious creatures, since these mites will take off the layer of mould and give the cheese its finished look. On the other hand, a hollow sound indicates a hole — and a faulty cheese.

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

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.

Curdled, stirred, drained and bathed in brine, the crust has a touch of anatto to give it a distinctive orange tint. The ripening of our mature Mimolettes starts with a short stay in the curing chamber.