Mimolette is a #cheese traditionally made around the city of Lille, France. Mimolette cheese is the French equivalent of Edam cheese. To distinguish it from edam, it was first colored with carrot juice and then seasoned with annatto to give it a distinct orange color. The grayish rind of mature Mimolette cheese is the result of the action of the cheese mites, which were introduced to add flavor by acting on the surface of the cheese. Mimolette - en.qaz.wiki/wiki/Mimolette
For production I used:
-14l of whole cow's milk, pasteurized at 65 ° C for 30 minutes
-3ml cacl
-3ml Annato (you can give more for a more intense color)
-mesophilic culture MSE (serowar.pl) 1.4g
-3ml calf rennet 1:17000(serowar.pl)
- non-chlorinated water to rinse the curd and dilute rennet and calcium chloride (I use spring water)
- cheesecloth PE 50x50
- manchego form 1.8 kg
Brine:
2.5 liters of water
500g of non-iodized salt
1 tablespoon of vinegar
1 tablespoon of calcium chloride