|At Di Bruno Bros, Zeke Ferguson with Mimolette|
Mimolette comes in a nubby, spherical wheel, and when you cut it in half, it often reveals facial markings. Kidding. Cheesemonger Zeke Ferguson did the honors on this one, while we discussed his cheese-related tattoos.
Carve it, and serve it, I say. Mimolette, that is. At 6 months, this cheese is mild and sweet with a toasty finish. Try it with Tamari-roasted pumpkin seeds and a nut brown ale or a Belgian Saison. If you come across some aged Mimolette with intense butterscotch notes, pour some Calvados, then stoke a fire and lay out the sheepskin rugs.
|Zeke Ferguson shows some leg|
Mimolette is a French cheese from Normandy with roots in the Netherlands, where Gouda and Edam are produced. The tangerine hue comes from Annatto, a plant dye that is also used to color Sparkenhoe Red Leicester. The slightly peppery taste of Annatto gives Mimolette a hint of smokiness – think of paprika. You can taste a little fire, but there’s nothing sharp or spicy. Even your trick-or-treaters could learn to like it.
Here it is, unadorned, with some apples. Also nice. This is a good cheese for those with a delicate palate. Personally, I like a cheese that's more stubborn. But then, I am trying, I really am, to recognize those subtle notes, to love the un-ghoulish ones. And mild'n smoky Mimolette is a good place to start.