Food & Drink Apr 24, 2013 at 4:00 am

Sully McGinnis, the Cheese Encyclopedia


As a former long time Cheese Monger, and a very dedicated to the craft one at that, I cam say that "Sully" needs to get his facts straight. The mimolette thing was flat out wrong. I stopped reading at that point.
i cam say that you sound like a jerk
"I cam say that you sound like a jerk" Why is that? Because I know of what I am speaking and called BS on this? There is so many low information people in the world of fine foods that I will not tolerate the spreading of poor info. You know, the real story of Mimolette is every bit as good as that Napolean BS. This cheese was ordered to be developed by the royalty of France because of the popularity of aged Edam, which o=is very similiar to Gouda, especially in today's world of homogenization and commercialization. The royal court felt that to much Francs were being sent to Holland and elsewhere and France needed to come up with something similar. So, Mimolette was created. A rare French copy of another countries cheese. BUT, it is not thought of as well as true aged gouda and it's color is not a result of it's aging but from a massive amount added coloring. Also, if you are one of those silly enough to think that the natural rind should always be eaten, well, guess what, no one who actually knows cheese will eat the rind unless is is a bloomy soft rind. You literally do not know where that rind has bee! In the case of Mimolette, see all those little holes in the rind? All those little holes are from the Thousands and thousands of Cheese Mites that just love to lay their eggs in the rind of Mimolette. If you keep a ball of it out at room temp, placed on a light colored surface and the conditions are right you will see when the little buggers have hatched and are pushing their way out. Also, unless you have your refrigerator's thermostat turned way to high, the fridge will is not the optimal place to age cheese although it's not impossible. The article never mentioned exactly how to care for an aging cheese as well. In the fridge you would want to keep it in a sealed container with an apple or some other fruit, sliced in half, or a damp piece of paper towel for humidity. You will want to turn it from time time, once a week would be optimum. When you "just can't stand it" anymore, remove from fridge and let it stand at room temp for an entire day at least. For a fun comparison, get a fresh cut piece of the same cheese and compare taste to see if the result was worth the trouble. This type of cheese pairs well with a malty ale and rye bread. Also, hard ciders, especially if selected from the same region as the cheese is made pair far better with cheese of any kind that wine does. This does not mean those alco-pop carbonated apple wines. REAL hard cider from Britain or France and especially from the south of England or Normandy in France are best. The hard cheeses are meant to be eaten out of hand, with a good bread that has been buttered with high quality cow OR goat's milk butter. But stick with cow if eating cow cheese, goat with goat etcetera for best results. All goat butter seems to be good, but it is hard to make therefore harder to find. In my opinion there is not better cow butter that Kerrygold salted. None better.
Hope this helped mitigate any misinformation that was nearly spread in the name of this pretty good aged cheese. Enjoy!
Sully would like to add that the mites occur pretty naturally--they find their way to the cheese and enjoy living there. That's why recently the FDA has held the importation of mimolette. For further information about mimolette, he recommends Cheese and Culture: A History of Cheeses in the Western World by Paul Kindstedt. He also supplied this video of cheese mites at work:…


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