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The Mimolette cheese is a near sphere, 20cm in diameter and it weighs somewhere between 4-5 kg (somewhere between 9-11 lbs) - it takes a bit of eating - this one is now reduced to its last few slivers after six months (it keeps well!) including enthusiastic help from visiting weekend marauders. It's a hard cheese, and it gets harder the.
Isigny SainteMère Mimolette Vieille (Special Order*) EURO USA
It melts well and can add depth to dishes like macaroni and cheese, fondue, or quiches. Thin Slices: Cut Mimolette into thin slices and enjoy it on its own, or with a piece of baguette. Its rich flavor can truly shine when eaten this way. Pairings: Mimolette pairs well with full-bodied red wines, beer, and apple cider. It also complements.
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In one (spine-tingling) word: mites. The little bugs burrow in the rind and munch their gluttonous way through the thick skin, leaving behind a trail of flavour-filled dust. Technically a Dutch concoction, Mimolette, also known as Boule de Lille or Vieux Hollande, received a French makeover of sorts in 1675, during the French-Dutch war. Louis.
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Mimolette is an aged French cheese known for its bright orange paste, roughly spherical shape, and pitted natural rind. Mimolette is a very firm, sharp cheese with a flavor ranging from mild to.
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Mimolette is a hard cheese that has a smooth, buttery, but thick and chewy feel. Ironically, its name is derived from the French "mi-mou," which means "semi-soft" - a clear allusion to the cheese's overall velvety quality while being hard. Mimolette hardens fast, so even the young, 2-month-old cheese should be firm to the touch and not change.
Mimolette from the rind side! French cheese, Coffee flavor, Food
Watch On The Rinds: The FDA's Mimolette Ban. By Walter Olson. Mimolette is a beloved French cheese produced for hundreds of years around the city of Lille. It looks somewhat like a ripe.
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The Mimolette cheese paste is bright orange (similar to Cheddar cheese, though usually of a deeper, more vibrant reddish shade) due to the addition of annatto. As Mimolette ages, the cheese shade may turn darker. Its round form, pale rough rind, and intense orange color have often drawn comparisons to a melon, particularly a cantaloupe.
Can you eat the rind on mimolette? Cheese
The edible part is easy enough: all manner of cheese rinds, including non-dairy materials such as wax, cloth, leaves or bark are technically edible. They must be food grade in order to participate as part of the cheese, so yes, you can eat them, and they will cause you no harm. Whether they are palatable or even delectable is a different issue.
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The grey-colored rind of aged Mimolette occurs from cheese mites that are added to the surface of the cheese, which serve to enhance its flavor. Mimolette can be consumed at different stages of aging. When younger, its taste resembles that of Parmesan. Many appreciate it most when it is "extra-old" (extra-vieille).
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It's a subject that often prompts questions among cheese enthusiasts and newcomers alike: CAN you eat the rind of Mimolette? The good news for Mimolette aficionados is that the rind of this cheese is entirely edible. What I mean by that is that it does not pose a health risk. Even though cheese mites have been classified as an allergen by the.
Isigny SainteMère Mimolette Vieille (Special Order*) EURO USA
Not great tasting compared to the cheese, also mimolette is made using cheese mites, little bugs that consume the outside of the cheese and create holes for the paste to breathe. So, you ate some bugs. If you live in the US, all rinds are edible by law (though some are wax so probably won't taste good) Wax is edible. Not tasty, but edible.
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The Controversy (Why Mimolette was banned in the USA) Listen up, because there has been some DRAMA over this cheese. It all starts with the way the cheese is aged. Milk, rennet (cheese-making catalyst), and annatto (color, see below) are formed together in a ball-shape, pressed, rest in a salt bath for a few days, and then placed on wooden.
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Mimolette is classified as a washed-curd cheese. After pasteurization and addition of lactic bacteria and rennet, the curd is cut into tiny grains which are then steeped in hot water to 'wash' them. This process yields a cheese with a less-acidic taste and a smooth texture. Cheesemakers also add Annatto pigment to create that signature color.
Mimolette, Aged The Art of Eating Magazine
Common coatings include herbs and spices. Natural. This can range from the pliable rinds on cheeses like tommes that look and smell like a cave wall to the firmer rinds on cheeses like Comté or Parmigiano Reggiano. Once a cheese is aged a year or more, I generally find it too hard, but that's personal preference.
Mimolette Cheese aged 24 months from Normandy France YouTube
If you're talking about a bloomy rind, a washed rind, a goat cheese or a blue cheese ― absolutely eat the rind. They are full of flavor! But if you're talking about something like a wax-wrapped gouda or a cloth-bound cheddar, both rinds are food-safe ― so they CAN be eaten, but they aren't necessarily enjoyable.".
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There's no mistaking a mature Mimolette, thanks to its cannonball shape, bright orange interior and craggy rind, which comes from allowing tiny cheese mites to burrow into the surface, while also creating unique flavours and textures. The cheese was developed in Flanders during the 17th century Franco-Dutch war (possibly at the request of.
