Extra-old Mimolette cheese - French

EXTRA OLD FRENCH MIMOLETTE, Marie-Anne CANTIN selection. The Mimolette paste is tinted with annatto powder, which gives it its beautiful orange-red color. It is quite hard, almost crumbly. Like all cheeses for keeping, the best mimolettes are made with spring or after-ripening milk, in September. The extra-old mimolette has been matured for more than 24 months. This is the best, because the older it gets, the more flavorful the mimolette becomes. French aged mimolette can be enjoyed in many ways: in cubes as an aperitif, in strips or grated in a salad, at the end of a meal. It is also used in cooking. About 500 gr For you, the cheeses are refined in our cellars with daily care in order to delight your taste buds. The weight of all individual cheeses can therefore vary depending on the ripening.