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by sneak
2209 days ago
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I don't think the mites are able to penetrate to the inside, as mimolette is quite hard (I prefer the extra old). I don't eat the rind, myself. 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. |
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