At Isigny Sainte-Mère, Mimolettes have been made and aged since 1951.Made exclusively from organic milk and aged in Normandy for between 3 and 6 months, they combine the excellence of the terroir with the ancestral know-how of master cheesemakers.To produce a 3kg ball of Mimolette, you need 40 liters of the best milk and a few months of patience. Isigny Sainte-Mère Mimolettes are made from naturally rich, aromatic milk, then aged in cellars with the greatest respect for tradition.Mimolette is, of course, a subtle taste that evolves as it matures, but it's also an appearance and texture that develop. From soft, supple and fruity when young, Mimolettes become intense and brittle as they mature.
FLAVORS: Young Mimolettes are distinguished by their tender, generous paste, with a yellow-orange rind and delicate notes of milk and hazelnut.
HOW TO TASTE IT: Because of its shape and color, it will stand out on a platter. Can also be cut into cubes for a snack, or sliced to make sandwiches or croque-monsieur.
