The new Jelmoli food hall in Zürich has a delicious Mimolette cheese made from raw milk. It looked good so I grabbed a piece, and I only noticed at home that it is a pricy CHF 55 / kg. But it really is delicious if anyone is looking for a salty tangy cheese recommendation (Mimolette Losfeld).
I googled Mimolette to find out a bit more about the golden red color and came across this article to share with fellow cheese fans -
http://www.sfgate.com/food/cheesecou...ld-4926637.php
Didn't spot any mites. Then again it doesn't sit on the plate for very long
Well, that's the USA, you know. Some day the FDA will ban real yoghurt and genuine sourdough because they need bacteria, whereas over here a dairy product that does not contain live bacteria isn't even allowed to be called yoghurt.
(Agreed. US food safety rules for imports are ridiculous. Look at the debacle around Spanish jamon iberico. It's good enough for the entire rest of the world to eat, but not USA, the home of Twinkies.)
Mimolette and German Milbenkäse are the only cheeses I know where the mites are considered a feature, not a flaw. But I find mimolette to be so unspectacular as to not be missed, and Milbenkäse has caraway seeds, so I'm sure I'd hate it!
Why would anyone in the United States want to eat some revolting, bug-infested import when they can have this:
?
Eating foreign food is all about being pretentious and seeking attention, and should be discouraged. I'm with the FDA on this one.
what are those specks on the can?
they look kind of suspicious like ... ... cheese can mites