Mimolette Cheese Recipe
A bright orange cheese from Lille with a nutty and fruity flavor with notes of caramel.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Process
- 1
- 2
Add Cultures and Rennet
Once the milk reaches the desired temperature, add the cultured buttermilk and annatto. Stir well and let it sit for 10 minutes. Afterward, add the rennet and stir gently for another minute.
- 3
Curd Formation
Allow the milk to sit undisturbed for 30-45 minutes, until a firm curd forms. Cut the curd into small cubes and let it rest for 5 minutes.
- 4
Cook the Curds
Gradually heat the curds to 38°C (100°F) over 30 minutes, stirring gently. Once reached, maintain the temperature for an additional 30 minutes, stirring occasionally.
- 5
Drain and Press
Drain the curds using a cheesecloth and press them into a mold. Apply weight to help expel excess whey. Let it sit for 12-24 hours.
- 6
Salting
Remove the cheese from the mold and rub cheese salt all over its surface. Let it rest for another 24 hours at room temperature.
- 7
Aging
Transfer the cheese to a cool, humid environment (around 10-15°C or 50-59°F) for aging. Age for at least 3 months, turning it regularly.
