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by sjackso
2197 days ago
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I once bought a piece of mimollete cheese on a lark. When I ate it later that day, I was extremely impressed by the rich and nutty flavor, and wondered how I had reached adulthood without knowing about something so delicious. So I looked it up on wikipedia. And learned about the mites. When I looked closely at the rind of the the cheese I'd bought-- sure enough, it was busy with tiny, transparent crawlies. I still like mimolette, but there's something in the back of my brain that cannot forget the mites. The innocent bliss of that first experience is impossible to recapture. |
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It's my favorite cheese. It's as if three year sharp cheddar and proper Parmigiano Reggiano had a delicious, sharp, salty baby that comes apart with the flaky dry texture of mica almost.