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The grey-colored rind of aged Mimolette occurs from cheese mites that are added to the surface of the cheese, which serve to enhance its flavor. [3] Mimolette can be consumed at different stages of aging. When younger, its taste resembles that of Parmesan. [4] Many appreciate it most when it is "extra-old" (extra-vieille). [7]
Mimolette cheese, in particular, has live cheese mites in its rind which is thought to contribute to the cheese's distinct rind texture. [3] Some cheese mite species, such as Tyrophagus putrescentiae and Acarus siro, are mycophagous and the fungus species they digest are determined by the digestive enzymatic properties accordingly of each ...
In larger coopératives quantities of cheese produced may be relatively large, akin to some industriel producers (many may be classed as factory-made [5]). Industriel: factory-made cheese from milk sourced locally or regionally, perhaps all over France (depending on the AOC/PDO regulations for specific cheeses).
All will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white. [54] Varieties of brined cheese include bryndza, feta, halloumi, sirene, and telemea. [54] Brined cheese is the main type of cheese produced and eaten in the Middle East and Mediterranean areas. [55]
Époisses (French pronunciation: ⓘ), also known as Époisses de Bourgogne (French: [epwas də buʁɡɔɲ]), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.
Milbenkäse (mite cheese) is a German speciality cheese. Mimolette is a mite cheese traditionally produced around the city of Lille, France. Cheese mites could cause an allergic reaction if consumed in large quantities (above the standard of six mites per cubic inch). [5]
A sheep milk cheese. Bursztyn A brand of cheese. [8] It is a mature cheese similar to Gruyere. Edamski Mazuria. A rennet cheese based on Dutch Edammer. Farmer cheese: In Poland, farmer cheese is similar in consistency to cottage cheese. [9] The cheese is formed into a loaf. [9] It is sometimes referred to as "pot cheese." [10] Gołka: Silesian ...
Chevrotin is made from filtered but unpasteurised goat milk. In order to produce cheese meeting the AOC criteria, the milk must be produced by a herd of 80% alpine breed goats. [2] The cheese is a fresh cheese with only a brief maturation period. Production tends to be a small-scale artisanal process. At a minimum, it needs three weeks to ripen.