ABOUT THIS CHEESE:
Mimolette is made from the finest Normandy milks. 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. These milks are collected every 48 hours, then taken to reception tanks where they undergo a first series of tests to check that they meet quality requirements.
The milk is then heated, seeded with lactic cultures that help the flavour notes to develop. Rennet is then added to the batch, followed by anatto, a naturally-occurring plant-based orange colouring agent. The curds are then cut finely to allow the whey to drain away. The curd is then pressed for a first time and cut up again into cubes. These go into cloth-lined moulds before being pressed a second time.
At this stage, the Mimolette has taken on its final shape and is placed in a saline bath for 72 hours. 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.
ABOUT THIS PRODUCER:
Having studied bio-fermentation, Master Cheesemaker Nicolas has been applying his knowledge in a number of dairies. In 2003, he joined the cooperative to take charge of the pressed cheeses workshop and has also managed the fresh curds workshop since 2014. This is a busy workplace with many activities (milk reception; vat operator; mould filler, cheese ripener, cheese packer): there are more than 30 people watching over the making and quality of the Mimolettes and other pressed cheeses.
What Nicolas enjoys about his work is that no two days are the same. “It’s a living trade, every batch is different from the last and you have to pay attention to detail all the time. I am constantly discovering and learning new things as time goes by!”
The Master Cheesemaker takes a particular pride in “satisfying consumers with excellent products such as the 12-month and 18-month Mimolettes. 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: it’s the most amazing reward for a passionate worker like me!”