Hello cheese makers! Does anyone have a recipe for making Mimolette? Thanks!
Mimollete is orange coloured edam. The authentic french version uses cheese mites on the surface, but I wouldn't recommend introducing them into any cave. If you want the same surface micro flora, just buy a chunk at the store and wash the rind back onto your cheeses.
Please describe how one washes the rind back into the cheese!
It's easy. Just make up a r percent salt water solution then dip your rag or brush in it.scrub the mimolette to get bits of real rind on your rag/brush then brush/rub your cheese. It will transfer the microflora.
Francois I think you have a typo... what is "r" percent salt water solution?
sorry, was on my smart phone which isn't very smart. It should read 3%.