The post Learn everything about Mimolette cheese now! appeared first on The chef's cult.
]]>For those enchanted by the world of cheese, Mimolette needs no introduction. This iconic French fromage, celebrated for its eye-catching visage and unmistakable taste, beckons us into a realm of culinary delight. Join us in this exploration of the captivating universe that surrounds Mimolette – from its historical roots to its individualistic appearance, cultural significance, and yes, even a touch of controversy that adds spice to its cheesy narrative. Get ready for a journey through the intriguing layers of Mimolette’s story, where each bite is a passport to a rich and flavorful experience!
The history of Mimolette cheese
Mimolette cheese, with roots dating back over a century, has a fascinating history bridging Dutch origins and a subsequent French evolution. Originating from Dutch Edam in the early 17th century, the cheese gained popularity in France during Louis XIV’s reign. Faced with trade restrictions, French cheesemakers in Lille and Flanders adapted Edam to local resources, birthing Mimolette in the 1700s.
By the late 18th century, Mimolette established itself regionally in France, boasting a unique flavor and eye-catching appearance. This cheese pays homage to its Dutch influence with a round shape, reminiscent of Edam, but adds a distinctly French touch, incorporating annatto for an orange hue that sets it apart.
Where is Mimolette made?
Mimolette, affectionately dubbed “Boule de Lille” for its charmingly round and compact form, pays homage to its roots in the city of Lille, nestled in the Hauts-de-France region of France. As the epicenter of Mimolette production for over a century, Lille boasts historical ties to this cheese. This delightful nickname, where “Boule” playfully translates to “ball” in French, encapsulates the cheese’s whimsical appearance.
In the cheese world’s amusing tradition of associating regional names, encountering the moniker “Boule de Lille” ensures you’re in for a taste of the unique and renowned Mimolette, a cheese that rolls with both tradition and humor.
What is the taste of Mimolette cheese?
The taste and appearance of Mimolette cheese can be divided into 4 types:
1. Mimolette Jeune (Young)
In its juvenile state, Mimolette, known as Mimolette Jeune, undergoes a maturation period of 3 to 6 months, resulting in a texture that is creamy yet slightly firm and supple. The taste profile of this younger variant is characterized by a mild and subtly nutty flavor, complemented by a delicate hint of sweetness. Visually, Mimolette Jeune boasts a pale orange hue, marked by surface pits and crevices that are less pronounced compared to its aged counterparts. This youthful Mimolette is crafted for those who prefer a milder cheese experience!
2. Mimolette Demi Vieille (Semi-Aged)
In the realm of Mimolette, the Semi-Aged variation, aptly named Mimolette Demi-Vieille, matures for a span of 6 to 12 months. This phase has a texture that is firmer and crumbly, retaining a subtle creaminess. The flavor journey of this semi-matured version takes a delightful turn, offering a more pronounced nuttiness accompanied by a nuanced undercurrent of sweetness. Visually, it has a deeper orange hue, evolving with time to showcase increased pits and crevices on its surface. Striking a harmonious balance between mild and robust, Semi-Aged Mimolette beckons connoisseurs to indulge in its versatile charm!
3. Mimolette Vieille (Aged)
Aged Mimolette, or Mimolette Vieille, matures for 13 to 18 months, yielding a firm, crumbly texture with a crystalline crunch. Its flavor is an intense symphony of nuttiness and complexity, accentuated by deep caramelized notes. Visually, it boasts a deep orange to amber color, marked by abundant pits and crevices, and a pronounced crust. A culinary delight for any connoisseur!
4. Mimolette Extra Vieille (Extra Aged)
Embarking on the pinnacle of maturity, Extra-Aged Mimolette, aged for 18 months or more, boasts a texture that is exceptionally firm, crumbly, and abundantly crystalline. Its flavor unfolds as a lavish indulgence in rich and intense nuttiness, concluding with a lingering, savory finish. Visually striking, it exhibits a deep amber to brown color, adorned with an abundance of profound pits and a robust, crusty exterior. A real gem!
How is Mimolette made?
1. Milk Management:
Mimolette creation commences with the utilization of locally sourced cow’s milk, which undergoes meticulous scrutiny for quality. Post-inspection, the milk undergoes a sequence of treatments including bactofugation, microfiltration, ultrafiltration, centrifugation, and mixing. Following this, it undergoes pasteurization and standardization before being heated in a vat.
2. Vat Craft and Curd Formation:
Within the cheese vat, the milk experiences a series of pivotal steps:
– Inoculation with lactic and maturation ferments.
– A minimum two-hour milk ripening period achieved by introducing mesophilic lactic bacteria.
– Addition of annatto to get the characteristic orange hue.
– Introduction of rennet, initiating coagulation.
– During coagulation, the milk transforms into curd, retaining whey within its structure.
– To concentrate valuable milk components like proteins (casein) and fat, a drainage process is executed, involving operations to achieve the desired dry matter content and prevent potential defects like a sticky crust.
– Cutting the curd into smaller grains to enhance drainage surface area.
– Washing the curd grains with water, resulting in a higher pH level.
– Final stirring completes this phase, allowing the curd to naturally undergo gradual acidification.
3. Moulding, Pressing, and Unmoulding:
The cheese vat’s contents move to a pre-pressing vat where curd aggregates post-whey filtration. Cut curd blocks are then placed into molds, shaping the cheese while aiding whey drainage through acidification. This acidification, initiated during vat work, corresponds to lactose fermentation into lactic acid by the added bacteria.
4. Salt Integration:
Mimolette embraces salting through immersion in brine, imparting a distinctive flavor and influencing subsequent aging. Salt also impacts microorganism and enzyme development, playing a protective role by slowing down these processes and complementing the drainage phase.
5. Drying:
The drying phase, termed ressuyage, involves eliminating excess surface moisture from the cheeses after brine immersion.
6. Affinage:
Crucial to determining the final quality, the aging process engages various biochemical transformations of curd constituents (casein, fat, and soluble milk components) under microbial enzymes. Atmospheric composition, water availability, temperature, and pH influence microbial development and mite proliferation. Each cheese undergoes care routines such as turning and brushing. Post-aging, Mimolette attains its unique organoleptic qualities, defining its appearance, texture, taste, and aroma.
Mimolette wine pairing
Mimolette is a hard cheese which varies in aroma and taste depending on the maturation time. Young and semi aged Mimolette cheese has only a subtle nuttiness and almost sweetness to it, which balances really well with some lighter alcohol and wine acidity. Therefore, fresh medium bodied white wines like Pinot Blanc, Pinot Gris or Chardonnay do really well. Their acidity cuts right through the still young cheese! If you like to give it a more aromatic twist, go with Gewürztraminer, which has a floral (think rose petals) and exotic nose, which gives the pairing a more modern approach.
If you’re pairing the aged and extra aged Mimolette cheese styles, then more full-bodied wines would be the ideal pairing. Some aged reds like aged Cabernet Sauvignon or Syrah will give you the needed kick! If you really want to make it a once-in-a-lifetime experience, get out your extra aged Mimolette and your vintage Champagne, take a warm bath just for yourself and celebrate life! Hell yea! Cheers!
What are cheese mites?
Frequently referred to as the “cheese mite” or “flour mite,” Acarus siro, a minute arachnid belonging to the Acaridae family, is intricately linked with cheeses, notably those like Mimolette. Measuring a mere 0.3 to 0.6 millimeters (depending on the mites gender), these microscopic mites are imperceptible to the naked eye, requiring a microscope for observation. Flourishing in dim, moist, and cool environments, these mites find their ideal dwelling in cheese ageing cellars.
Their involvement in the cheese production and ageing stages contributes significantly to the distinctive characteristics of the final product. By feasting on the cheese’s surface, they carve pits and holes, enabling air penetration and fostering the breakdown of fats and proteins. This nuanced activity plays a pivotal role in shaping the cheese’s texture and intensifying its flavor, transforming these tiny creatures into essential artisans of Mimolette’s unique culinary identity.
The FDA Mimolette controversy
The controversy erupted in 2013 when the FDA labeled Acarus siro, the cheese mite, as an allergen. During an inspection of a shipment from France, the FDA found mite density on the Mimolette rind exceeding their 6 mites per cubic inch regulation (yes, you heard it right, there’s regulation even for mites). Consequently, a temporary ban on Mimolette sales in the United States ensued, triggering fervent debates within the cheese community.
The ban thrust Mimolette into the spotlight, sparking discussions not only among cheese enthusiasts but also in mainstream media. Advocates, including cheese mongers and connoisseurs, rallied for Mimolette’s return, emphasizing its historical significance and unique appeal.
Producers made adjustments to meet FDA regulations, altering humidity, temperature, and aging room conditions to discourage mite proliferation. These changes paved the way for Mimolette’s return to American cheese counters, except for the Extra-Vieille version. Ironically, the controversy inadvertently heightened Mimolette’s popularity, captivating new audiences and sparking increased curiosity in exploring other artisanal and specialty cheeses.
And now, “Voilà, mes amis! Mimolette, the cheese that ages with more style than a French poodle in a fashion show. Its story, as captivating as a French film, unfolds with a blend of tradition, humor, and a dash of controversy – truly, the cheese with a certain ‘je ne sais quoi.’ So, grab your baguette, uncork that wine, and let Mimolette whisk you away on a fromage-filled adventure. C’est la vie de cheese, mes amis!”
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]]>The post What is Pecorino cheese? Find out now! appeared first on The chef's cult.
]]>Hello my little cheese lovers! The time for good quality cheese content has arrived, today with our cute Pecorino cheese! You’ll learn what is Pecorino cheese, its production and meaning in todays kitchen culture! And of course, there will be a wine pairing, because why not?
Where does Pecorino come from?
Now that we gathered around our cheese shrine, lets take out the Pecorino! Pecorino is a really old (traditional) cheese which originated in Italy (somewhere around Lazio). It’s as old as the Romans, and as you know, we need to always “do as the Romans do”, and believe us, they ate their Pecorino! The first historical findings of Pecorino production are around 2000 years old (see, tradition right there!).
What is Pecorino cheese?
Pecorino is mainly extra hard and very salty sheep’s cheese used for grating, even the word “Pecora” simply means “sheep” in Italian (si, si, amore mio), therefore it isn’t really hard to guess the word origin of Pecorino cheese. The main importance of this cheese is its intense salt level and great grating properties, add to this mixture the specific sharp taste and aroma of Pecorino and you get one of the most important cheeses of the world!
What are the main pecorino styles?
The most known pecorino styles around Italy are as follows: Pecorino Romano, Pecorino Sardo, Pecorino Toscano and Pecorino Siciliano. The most abundant and well known is of course the Romano. Pecorino Romano is a Protected Designation of Origin (PDO) cheese that may be produced only in the Italian regions of Lazio, Sardinia and Tuscany. Pecorino Toscano is a hard sheep’s milk cheese that is milder and less salty than Pecorino Romano, and mostly consumed younger as a classic table cheese (fancy term right there). Pecorino Sardo is made on the island of Sardinia, it’s less salty yet has a richer flavor than Pecorino Romano! Pecorino Siciliano is a firm sheep’s milk cheese made on the Italian island of Sicily, it’s less salty than Romano, but can be aged anything between a few months and a few years (you get it).
What is the taste and aroma of Pecorino cheese?
The aroma of Pecorino cheese is very fragrant! If you already tried sheep or goat milk, you already know that it’s a little more aromatic than regular cow’s milk – so is the cheese! In addition, the specific aroma compounds of Pecorino form in large quantities with cheese aging (affinage). Therefore, fresh Pecorino cheese has somewhat lighter aroma, like fresh hay, while aged Pecorino becomes concentrated and very, very fragrant!
The taste of fresh Pecorino cheese is less salty, and little more acidic (the acid is somewhat broken down in the aging process of Pecorino). Typically, Pecorino Romano, is one of the saltiest cheeses there is, but also very complex in flavor, which makes him one of the best grating cheeses in the world.
How is Pecorino made?
Traditionally the cheese was made in the villages and countryside around Rome. The fresh and unpasteurized sheep’s milk was heated to higher temperatures and lamb rennet was added. The coagulation process is initiated and now the most important part of pecorino cheesemaking takes place – high temperature curd acidification. The temperature of the fresh curd needs to be somewhere between 45°C and 48°C (113°F and 118°F) to get the specific pecorino texture. Also, the curd needs to be really small in size to get the Pecorino look! Afterwards the fresh curds are pressed into wheel shaped molds (traditionally by hand). The trick with Pecorino is that it’s still salt-rubbed by hand. To do that you take your fresh Pecorino cheese and literally rub it with as much salt as you can get (that’s why Pecorino Romano is considered one of the saltiest cheeses of the world). The magic, as always, happens afterwards in dark and damp places, where the Pecorino ages for a few months (but mostly a year).
Pecorino aging
The aging of Pecorino is very important, because often it deepens the flavor and concentrates the aroma, especially in the Romano type. Romano is aged at 10-12 °C for at least 12 months! Before the aging begins, the cheese is thoroughly salted and sealed (so the salt can really penetrate deep into the cheese). On the other side, Pecorino Toscano and Siciliano can often be found with just a little aging time, around 3-4 months, which make them really fresh and easy cheeses, contrary to the Romano.
Pecorino wine pairing
Pecorino comes from the surroundings of Rome and is therefore very well suited for pairing with indigenous grape varieties as Sangiovese or basic Chianti Classico. The strong flavor of Pecorino suites these strong red wines in character and style. If you prefer white wines, go for aged or orange, Pinot Grigio, with high extract and character!
That’s it for today my little cheese friend, but don’t be sorry, much more will come! As always you can share your cheese (facts) or keep it for yourself, you decide! We love you either way, just remember to say cheese (every now and then)!
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]]>The post Say cheese! The best facts about Tomme cheese! appeared first on The chef's cult.
]]>Hello my little cheese lovers! The time for good quality cheese content has arrived, today with our cute Tomme cheese guide! On top of that we’ll feature cheeses from all over the world, every now and then, because people deserve to know, more! Grab your cheese knife, a good glass of your favorite Pinot and let’s ride the cheese route (leave the mice at home, please)!
What is Tomme cheese?
Tomme cheese (read tom) is traditional French cheese coming from the alpine regions. Most known is the “Tomme de Savoie” cheese, made in the Savoy region (therefore called “Tomme de Savoie”). But long story short, many cheeses across the world refer to “Tomme” or “Tomme” style cheese, resembling the similar production of this type of cheese!
Huh, now that we roughly answered your question, let’s take it down a notch! Tomme is just basic simple and true cheese! It stands for the beauty (and complexity) of simplicity (Plato wouldn’t have said it better, maybe)! Tomme cheese was traditionally made from the leftover milk (skimmed milk) and represents a way of zero waste thinking (which we always like!). Tomme cheese can be made from cow’s, goat’s and ewe’s milk, but most known is Tomme made from cow milk.
How does Tomme look like?
Tomme cheese is always associated with a round cheese with specific, thick grey-ish mold! The mold(s) is specific for the alpine caves in which the cheeses ripen (the cheese ripening term is called “affinage”). But, as always, it’s the inside that matters! The inside of a Tomme is white, slightly yellow or beige, with a few, little, small holes (eyes in cheese terms). The rind of a Tomme is often called “earthy” because the grey/brown color literally looks like the cheese dropped into dirt (yummy!).
What is the aroma and flavor of Tomme like?
Now let’s jump to the thing that really interests all of us – the taste! The taste widely depends on the aging time of the cheeses. Tommes that age for a shorter period have fresh, sweet and grassy flavors with a compact texture! On the other side, long lived Tommes have a very nutty, mushroom and earthy flavor with almost creamy textures! Thank the cheese lords for that!
How is Tomme made?
Traditionally the cheese was made from skimmed fresh milk in small alpine farms! The milk is heated to a lower temperature where specific cultures take over and help the cheese evolve during aging. Afterwards the milk is coagulated and the fresh curds are pressed into wheel shaped molds (mostly by hand). The magic, as always, happens afterwards in dark and damp places, like alpine caves for example. The Tomme ages in these caves for at least one month (but can age for much longer) where he gets the specific moldy earthy rind and its distinctive flavor profile.
How to pair Tomme with wine?
The flavors of young Tomme are very fresh, like grassy and citrus flavors, therefore they pair really well with young and fresh wines like Pinot blanc and Pinot gris for example. On the other hand, aged Tomme tends to have robust flavors like hazelnut, brioche and mushrooms! The best pairing for aged Tomme cheese is aged/oaked Chardonnay (with flavors of brioche and exotic fruit) and Pinot noir (with decent mushroom and fruity flavors! You can’t go wrong with this wine pairing for sure! Yummy!
Where is it produced?
The homeland of Tomme is the Savoy region in France. The region is bordering Switzerland and Italy and is mainly known for producing the classic Tomme de Savoie cheese! On the other hand, there are many small regions all over the Alps which produce Tomme style cheeses and the sheer diversity of this cheese is the reason why it’s widespread across the globe. Maybe it’s time to find your nearest Tomme dealer?
That’s it for today my little cheese friend, but don’t be sorry, much more will come! As always you can share your cheese (facts) or keep it for yourself, you decide! We love you either way, just remember to say cheese (every now and then)!
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]]>The post Homemade cheese recipe or how to make the best homemade cheese in 5 minutes? appeared first on The chef's cult.
]]>Homemade cheese recipe:
5 l fresh raw milk
10 tablespoons white vinegar
50 g chives (optional)
50 g salt
Servings: 12 servings
Preparation time: 5 minutes
Homemade cheese recipe:
1.32 gal fresh raw milk
10 tablespoons white vinegar
1.75 oz chives (optional)
1.75 oz salt
Servings: 12 servings
Preparation time: 5 minutes
Hello my smelly cheese lovers! Today is the special day because we’re making our own homemade cheese recipe (not smelly), of course everything done in 5 minutes!
We know you asked yourself the “should I try to make cheese at home?” question. If you haven’t already, the time is now, and believe us, once you make it, you won’t get enough of it! Just like kids, basically, when they’re nice, which is maybe once a month, well …, forget about it (but not the cheese, here we go)!
How is cheese made?
Making cheese is a true artform. There are a lot of steps that, in the end, result in cheese. Some of them are preparing the milk, acidifying it, curdling, cutting the curd, draining the whey, salting, maturation, and so on … BUT you don’t even have to know everything to make the best cheese there is, because cheese is basically concentrated and coagulated milk, and we can do that in just a few easy, natural and fast steps! Our technique of cheesemaking is the best ancient, and well-kept cooking secret, but we will share everything with you!
What milk to use?
The best milk for fresh cheesemaking is of course, fresh, raw milk! It isn’t pasteurized therefore it contains a lot more enzymes that help milk coagulation and forming your cheese. But know your milk and inform yourself about the product just to be sure of the quality of your milk.
The milk we use is literally from our milk farmer, nothing better than fresh, morning milk! Of course, you can try to make your own, best homemade cheese with pasteurized milk, but the results may vary, but try it out! In addition, in terms of fat content the rule is simple, the more the better! Sorry folks, but more fat means tastier cheese!
How to make homemade cheese in 5 minutes?
This homemade cheese recipe is really easy and fun, trust me, you’ll make this more than once, guaranteed!
1. First bring your milk to boil! When it starts boiling immediately turn off the heat!
2. Then gradually add 5-10 tablespoons of white vinegar to the milk (depending on the amount of milk used)! The milk should start coagulating and you’ll start to see greenish hues of liquid, which is basically whey (which is also healthy and best used fresh).
3. Now take out your sieve and carefully add the little parts of coagulated milk to it. Salt everything thoroughly and work it out layer by layer.
4. In the end just add weight too it. The easiest way would be a heavy pot full of water, but you can also put some heavy books on it etc.
Now just leave it to drain, and in the meantime, you can read your old books! After one hour it should be nicely compact, but you can leave it for longer if you want … Just put it on a plate and it’s ready to be served. Best-cheese-recipe-ever?
Quick cooking instructions
- Bring milk to boil, then turn off heat immediately!
- Gradually add the white vinegar to the milk. It should start coagulating!
- Put your coagulated milk in a sieve and salt it thoroughly!
- Add some weight to it and let it drain for 1 h. Enjoy your homemade cheese!
You can make your cheese in different shapes and sizes but the best thing about it is experimenting with flavors and herbs. Dried tomato cheese? Olive cheese? Rosemary cheese? Or our favorite fresh chive cheese? With this easy homemade cheese recipe everything goes!
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