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Jan 5, 2014 03:28 PM

Storing my Mimolette

I have nice Mimolette, and I think it is no longer being imported because of the mite issue.
I want to share it someday with others who appreciate the near-impossible, with a sauterne or porto. What is the best way to keep it, for maybe a long time? Thanks.

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  1. For a REAL long time, I think your only choice is to freeze it.

    2 Replies
    1. re: Tripeler

      It should freeze/ thaw someday with no quality loss?

      1. re: Veggo

        There will be a deterioration in texture, but not really in flavour.

      1. re: Melanie Wong

        Thanks, Melanie. I don't want to repackage it, I know how fingerprints can spoil an otherwise sleepy cheese. If the import ban lasts some years, it would be a really fun surprise 5 years from now. It seems to be of the type that may freeze well, as Tripeler suggests. I have some cool frozen stuff in my freezer now, for who knows when, like huitlacoche.

        1. re: Veggo

          I'm not following you on repackaging fears. Maybe you missed delucacheesemonger's post. For example, you take your whole cheese to a friendly butcher and ask him/her to vacuum seal it for you.

          I would cooked with hard cheese that has been frozen, but the texture is ruined for eating out of hand.

          1. re: Melanie Wong

            Delucacheesemonger brought me wheels of unpasteurized Rebluchon and Gaugry Epoisses from France that were wonderful and vacuum sealed.
            I scored the last of the Mimolette here, and I want texture in hand so I won't freeze it. It seems to sleep well in the fridge without interference. It was 9 months when I bought it. I'll let it be.

            1. re: Veggo

              I would agree that you want to preserve that oily, crumbly texture of Mimolette.

              And I'll mention that I'm still seeing Mimolette wheels at cheese stores in California.

              1. re: Melanie Wong

                If I can find more, I'll eat the one I have! Thanks, Melanie.

                1. re: Melanie Wong

                  Are the new wheels the old rocky look, or the (shudder) black wax?

                  1. re: grayelf

                    Black wax I've never seen on mimolette around here. I've seen cratered outsides and orange wax'd.

                    1. re: Melanie Wong

                      I thought the craters provided the terrain for the mites to do their thing. Mine is cratered.

                    2. re: grayelf

                      For years the black wax was a mimolette sub from Belgium. Terribly salty. There may be new black wax, but have fortunately not seen it.
                      As mimolette was a sub for Dutch edam originally , sort of full circle.
                      l have vacuumed packages of about 15 cheeses in my cooler, some for over 8 years, all look wonderful and the method has not failed yet.