Fromi Mimolette Beffroi This hardy cheese from France couldn't be more different from its neighbor Camembert more. Looking like a cratered dusty cannonball Mimolette is infamously difficult to open for its super-hard craggy countenance. Inspired by Dutch Edam it has since gone in a unique direction the appearance and floral aroma of the rind is the work of tiny mites specially evolved to cheese. The French call them tiny affineurs for their important role in the aging process. Its electric-orange paste has sweet caramelized depth and smooth fudgy finish maybe a little Calvados will help you forget about the bugs.
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Milk (97.78%), salt (2%), ferments (0.1%), rennet (0.1%), annatto extracts (0.01%), Lysozyme (0.01%)
Baking and cooking