Our Mimolette is made from the finest Normandy milks. These are distinguished by their exceptional richness, high fat content, high levels of protein and vitamins, as well as by their lactic bacterial flora that is characteristic of the Isigny terroir. These milks are collected every 48 hours, then taken to our reception tanks where they undergo a first series of tests to check that they meet our quality requirements.
The milk is then heated, seeded with lactic cultures that help the flavour notes to develop.
Rennet is then added to the batch, followed by anatto, a naturally-occurring plant-based orange colouring agent. The curds are then cut finely to allow the whey to drain away.
The curd is then pressed for a first time and cut up again into cubes. These go into cloth-lined moulds before being pressed a second time.
At this stage, the Mimolette has taken on its final shape and is placed in a saline bath for 72 hours. This adds to the taste and helps to form its crust, which it will need during its time in the curing chamber and its subsequent stay in the ripening chamber.