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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We still use it in the making of our Mimolettes, which gives it just the right colour. Sold by the mimoldtte or as a cocktail nibble in the form of small cubes in a little pot, Mimolette meets every occasion and use.

Mimolette cheese “mite” be restricted by FDA

It is hand-produced in the shape of a flattened ball from pasteurized cow’s milk. Mimolette extra-vieille gr 16 mois. Then our staff add a fine protective layer so that it arrives intact with cheese lovers all over the world.

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

We are proud that our mature Mimolettes and extra mature Mimolette benefit from being part of the Label Rouge scheme. If the noise is muffled, it means that the Mimolette is fault-free, with no air spaces inside it. Curdled, stirred, drained and bathed in brine, the crust has a touch of anatto to give it a distinctive orange tint.

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.

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It is the only official quality mark to deliver a result rather than a set of geographical circumstances. Both the flavor mimoletre the aroma of Mimolette intensify in their maturation, gaining strong acidic tones of fruit and toasted hazelnuts.

They also carry out monitoring and regular spot checks. Saint Paulin spends three weeks in a ripening chamber. 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 attejtion of the crust, develops.

It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk. Notify me attentlon available. Boule de mimolette jeune 3 mois.

Mimolette cheese

The curds are then cut finely to allow the whey to drain away. Boule de mimolette bio demi-vieille 6 mois. Its orange tint brightens up a sandwich or a salad. These go into cloth-lined moulds before being pressed a second time.

The orange colour comes from the fruit of the anatto tree, which is grown mainly in Central America. These are precious creatures, since these mites will take off the layer of mould and give the cheese its finished look.

Boule de mimolette extra-vieille Label Rouge 18 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.

Mimolette demi-vieille gr 6 mois. 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. Nothing could be easier than to break up some Mimolette and sprinkle it over a beautiful lettuce leaf. 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 cheeses focus the excellence of the terroir, the ancestral know-how of the cheesemakers and the precise management of customised ripening specifications. Boule de mimolette vieille Label Rouge 13 mois. On the other hand, a hollow sound indicates a hole — and a faulty cheese. Quantity The minimum purchase order quantity for the product is 1. Be the first to write your review! Having studied bio-fermentation, Nicolas has been applying his knowledge in a number of dairies. French young mimolette gr 5 slives.

Mimolette “mite” be blocked if levels are too high, says FDA

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. 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 minimum purchase order quantity for the product is 1. The Label Rouge quality mark was created in It goes back to the 18th century, when the colour was chosen by Louis XIV to distinguish French cheeses from Dutch production. At this stage, the Mimolette has taken on its final shape and is placed in a saline bath for 72 hours.

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