Isigny
pronounced "mi-moe-let"
| Isigny Sainte-Mère Mimolette is a traditional French pressed cheese with origins in 17th-century mercantilism, perfected in Normandy. Made from rich, pasteurized Normandy cow's milk, it includes annatto for color and lysozyme to prevent bacterial spoilage. Its production features "washed-curd" technology, brining, and a unique rind ecosystem cultivated by *Acarus siro* mites that aerate and flavor the cheese. Aging spans 3 to 24 months, developing texture from pliable to crystalline and flavors from mild to intense umami. Regulatory challenges exist due to mite presence. Mimolette is nutrient-dense but environmentally impactful and pairs well with diverse wines and beers. | |
| Country | France |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Pasteurized |
| Texture Profile | Granite-like, friable, crystalline |
| Flavor Profile | Intense butterscotch, coffee, bouillon, umami, spicy |
| Wine Pairings | Bordeaux, Rioja, Chianti, Tawny Port, Maury, Sherry, Vin Jaune, Riesling |
| Beer Pairings: | Belgian Tripel, Stout, Brown Ale |
| Food Pairings: | Pasta, asparagus, salads |
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