Mamirolle is a washed-rind cheese of brick shape, first made by students of the Ecole Nationale d'Industrie Laitiere in Mamirolle, France. It became a Canadian delicacy in 1996 after the Dubois family recreated it at their Éco-Délices dairy in Plessisville, Quebec. The original Mamirolle is still made in France but it is narrower and thicker with a dark red rind.
Mamirolle has won the Selection Caseus award in 1999 presented by the Dairy School of St. Hyacinthe.
The exterior of Mamirolle is moist and bright orange in colour but lends out a strong, earthy pungency. A wedge of this cheese reveals a rich, supple, uncooked and semi-hard elastic pate. The flavours are sweet, fresh and mild with an edge of saltiness and sweetness. A tasting of Mamirolle leaves behind an almost buttery texture in the mouth. It is very similar to Limburger and the period of maturation takes at least 3 to 4 weeks on wooden planks. During maturation period the cheese is washed in brine with annatto.
Registered trade name
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23 gr. per 100 gr.
46 - 50 gr. per 100 gr.
5,7 - Individual visits per month (average)
107 - All individual visits
13 09 2017 - Date of publication of this article
