Generally, no, the rind of Mimolette is not typically eaten. Authentic sources like cheese experts and mongers note its hard texture and sometimes bitter flavor.
The rind’s unique appearance is due to cheese mites, which, while mostly gone by consumption, contribute to why it’s not considered palatable.
Ever stared at a cheese and wondered about its rugged exterior? Take Mimolette, for instance – with its bumpy, almost alien-like rind, it certainly sparks curiosity.
This vibrant orange orb, a French classic, begs the question: Can you actually eat that fascinating rind?
While technically the answer leans towards “no” for most, the story is a bit more nuanced, and that’s exactly what we’re going to explore.
Understanding Mimolette Cheese and Its Rind
Mimolette, a cheese boasting a rich history rooted in France, is crafted from cow’s milk. Its striking orange hue comes from the natural food coloring annatto, adding to its visual appeal.
What makes Mimolette truly stand out, however, is its aging process, which dictates its character.
You’ll find it in various stages – jeune (young), demi-vieille (medium-aged), vieille (aged), and extra-vieille (extra-aged) – each offering a progressively more intense flavor and firmer texture.
But let’s get back to that remarkable rind. Imagine a cantaloupe or even the surface of Mars – that’s often how Mimolette’s exterior is described. This unique texture isn’t accidental; it’s the fascinating work of cheese mites.
These tiny creatures are intentionally introduced during the aging process, nibbling on the surface of the cheese.
Their activity contributes significantly to the rind’s development, creating its characteristic craggy appearance and influencing the cheese’s flavor profile as it matures.
For some, the mere mention of mites might raise an eyebrow, but they are a traditional and integral part of Mimolette’s creation.
The Question of Edibility: Can You Eat the Rind of Mimolette?
Generally speaking, most cheese rinds are technically edible. However, “edible” doesn’t always equate to “palatable” or enjoyable. In the case of Mimolette, its rind typically falls into the latter category for most cheese lovers.
Here’s why:
Texture
As Mimolette ages, its rind becomes increasingly hard and dense. The vieille and extra-vieille varieties, in particular, develop a very firm, sometimes almost shell-like exterior that can be quite unpleasant to chew.
Flavor
While the cheese itself offers nutty and sometimes caramel-like notes, the rind often carries a more intense, and sometimes bitter or even slightly ammonia-like flavor.
This stark contrast can detract from the overall experience of enjoying the cheese.
The “Mite Factor”
Although the majority of the cheese mites are brushed off before the cheese is sold, the idea of consuming a rind that was once home to these tiny creatures can be off-putting for some.
Potential Wax Coating
Occasionally, a layer of wax might be applied to the Mimolette to further protect it during aging. This wax is definitely not meant for consumption.
What to Do with the Mimolette Rind If You Don’t Eat It
So, you’ve enjoyed the delicious, bright orange inside of your Mimolette, but you’re left with that interesting rind. What can you do with it instead of just tossing it in the trash? Here are a few ideas to give that rind a second life:
Add Flavor to Stocks and Soups
Just like we talked about before, that rind is packed with cheesy flavor! Toss it into your simmering vegetable, chicken, or beef stock. It will slowly release its nutty notes, making your broth even richer.
Remember to take the rind out before you serve your soup or use the stock.
Make a Cheesy Infused Oil
Want to add a hint of Mimolette to your cooking? Place the rind in a bottle of olive oil and let it sit for a week or two. The oil will soak up some of that unique cheese flavor, perfect for drizzling over salads, pasta, or roasted veggies.
Flavor Your Compost
If you’re a gardener who composts, the Mimolette rind can go into your compost bin. It will break down over time and add nutrients to your soil.
Get Creative in the Kitchen
If you’re feeling adventurous, you could try grating a very small amount of the rind (avoiding the really tough, outer part with lots of pits) and adding it to breadcrumb mixtures for coating chicken or fish.
Just use it sparingly, as the flavor can be quite strong.
Even though you don’t typically eat the Mimolette rind on its own, it’s too flavorful to simply throw away! With a little creativity, you can find ways to use it to enhance your cooking or enrich your garden.
Creative Ways to Use Mimolette Rind
While the rind of Mimolette isn’t usually eaten on its own, that doesn’t mean it has to go to waste! Think of it like the crust of bread – too tough to enjoy by itself, but it can add a lot of flavor to other things.
Here are some creative ideas to use your Mimolette rind:
Flavorful Soup Stock
Toss the rind into your pot when making vegetable, chicken, or even tomato soup. As it simmers, it will release a deep, cheesy flavor into the broth. Just be sure to take it out before you eat the soup!
Cheesy Croutons
If you’re feeling a bit adventurous, you can try making cheesy croutons. Grate some of the cheese from close to the rind (avoiding the very outer, bumpy part) and mix it with breadcrumbs and seasonings. Then bake or fry them for a super flavorful topping for soups or salads.
Infused Cooking Oil
For a subtle cheesy hint in your cooking, try infusing oil with the rind. Place the rind in a bottle of olive oil for a week or two. The oil will take on some of that nutty Mimolette flavor, perfect for drizzling over pasta or vegetables.
Boost Mac and Cheese
When making mac and cheese, try adding the rind to the milk while it’s heating up. It will melt slightly and add an extra layer of cheesy goodness to your sauce. Remember to fish it out before serving.
So, while you might not want to bite directly into the Mimolette rind, there are definitely some cool ways to use it to add a little extra zing to your cooking.
Conclusion
To sum it up, while the Mimolette rind won’t hurt you if you eat it, it’s generally not the best part to enjoy. It’s usually too hard, often has a flavor that isn’t as good as the cheese, and let’s not forget those little cheese mites.
If you’re curious, go ahead and try a tiny piece. But the real treat of Mimolette is that smooth, nutty, and sometimes a little sweet inside.
So, enjoy that wonderful orange cheese and don’t worry about leaving the rugged outside behind. It’s just part of the amazing and sometimes surprising ways different cheeses are made.
