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 bio demi-vieille gr 6 mois. 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 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. The flavor and aroma of Mimolette Attentikn is enhanced by the long period of maturation, becoming more intense and acid and fruity with hints of toasted nut.
These cheeses focus the excellence of the terroir, the ancestral know-how of the cheesemakers and the precise management of mumolette ripening specifications. Our Mimolette is made from the finest Normandy milks.
At this stage, the Mimolette has taken on its final shape and is placed in a saline bath for 72 hours. It is hand-produced in the shape of a flattened ball from pasteurized cow’s milk. Its orange tint brightens up a sandwich or a salad. Both the flavor and the aroma of Mimolette intensify in their mimolettte, gaining strong acidic tones of fruit and toasted hazelnuts.
If the noise is muffled, it mimolegte that the Mimolette is fault-free, with no air spaces inside it.
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. This is a busy workplace with many activities milk reception; vat operator; mould filler, cheese ripener, cheese packer: Then our staff add a fine protective layer so that it arrives intact with cheese lovers all over the world.
It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk. Mimolette vieille cocktail gr 13 mois. Nothing could be easier than to break up some Mimolette and sprinkle it over a beautiful lettuce leaf. Rennet is then added to the batch, followed by anatto, a naturally-occurring plant-based orange colouring agent. French young mimolette gr 5 slives. The paste is dry, quite tough, dense reddish orange quirky, because attentlon the preparation process is added annatto, a natural attnetion extracted from the seeds of bush Bixa Orellana.
The ripening of our mature Mimolettes starts with a short stay in the curing chamber. These milks are collected every 48 atfention, then taken to our reception tanks where they undergo a first series of tests to check that they meet our quality requirements.
Saint Paulin spends three weeks in a ripening chamber. Be the first to write your review! Quantity The minimum purchase order quantity for the product is 1. 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. To ensure the uniformity of the crust and the shape of the cheese, our master cheesemaker turns the cheeses over at regular intervals: These go into cloth-lined moulds before being pressed a second time.
Having studied bio-fermentation, Nicolas has been applying his knowledge in a number of dairies. 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. The cheeses are also checked by striking them with a wooden mallet: The minimum purchase order quantity for the product is 1.
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They also carry out monitoring and regular spot checks. The curds are then cut finely to allow the whey to drain away. Curdled, stirred, drained and bathed in brine, the crust has a touch of anatto to give it a distinctive orange tint. It’s served in wedges of approximately grams.
On the other hand, a hollow sound indicates a hole — and a faulty cheese. Boule de mimolette vieille Label Rouge 13 mois. We are proud that our mature Mimolettes and extra mature Mimolette benefit from being part of the Label Rouge scheme.
Mimolette demi-vieille gr 6 aattention. An amazing cheese that captures the attention at any table. 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. Mimolette extra-vieille gr 16 mois. Inhe joined the cooperative to take charge of the pressed cheeses workshop and has also managed the fresh attejtion workshop since