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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If the noise is muffled, it means that the Mimolette is fault-free, with no air spaces inside it. Boule de mimolette bio demi-vieille 6 mois.
Mimolette cheese “mite” be restricted by FDA
It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk. Having studied bio-fermentation, Nicolas has been applying his knowledge in attenfion number of miimolette. Our Mimolette is made from the finest Normandy milks.
Saint Paulin spends three weeks in a ripening chamber. Boule de mimolette jeune 3 mois. 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! At this stage, the Mimolette has taken on its final shape and is placed in a saline bath for 72 hours.
It’s served in wedges of approximately grams.
French young mimolette gr 5 slives. Mimolette bio demi-vieille gr 6 mois.
The minimum purchase order quantity for the product is 1. This is a cycle of six attenion during which the cheeses will take on a bloom or fine coat of mould on which cheese mites will feed. 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.
Attention Mimolette ! – Thierry Dedieu, Émilie Bouton – Google Books
The paste is dense, rather tough and ,imolette, taking on a peculiar orange color achieved thanks to annatto, a natural dye extracted from the seeds of the Bixa Orellana bush. The orange colour comes from the fruit of the anatto tree, which is grown mainly in Central America.
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: Boule de mimolette extra-vieille Label Rouge 18 mois. It is made with pasteurised milk and has a washed rind. Notify me when available. Both the flavor and the aroma of Mimolette intensify in their maturation, gaining strong acidic tones of fruit and toasted hazelnuts.
What Nicolas enjoys about his work is that no two days are the same. Boule de mimolette vieille Label Rouge 13 mois. 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.
The ripening of our mature Mimolettes starts with a short stay in the curing chamber.
Rennet is then added to the batch, followed by anatto, a naturally-occurring plant-based orange colouring agent. 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.
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. Be the first to write your review! 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.
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. The cheeses are also checked by striking them with a wooden mallet: Athention extra-vieille gr 16 mois. It is such a special and unique cheese.