Mimolette from France. Isigny Sainte-Mère has been making Mimolette for decades. Our Normandy milk is reckoned to be a raw material of choice for making this style of hard cheese which is popular in the north of France.
Cambozola from Germany. CAMBOZOLA soft-ripened cheese specialities from the Champignon dairy.
The aspiration and the goal were great: to create a soft-ripened cheese that combines the creamy mildness with a refined zest.
In 1980, master cheese-makers in south Germany succeeded in achieving this uniqueness. The result was a new and fascinating composition. A very special cheese of its own kind: CAMBOZOLA.
Our Mimolette is made from the finest Normandy milks. These are distinguished by their exceptional richness, high fat content, high levels of protein and vitamins, as well as by their lactic bacterial flora that is characteristic of the Isigny terroir. These milks are collected every 48 hours, then taken to our reception tanks where they undergo a first series of tests to check that they meet our quality requirements.
The cheeses are also checked by striking them with a wooden mallet: this tests their quality and warns of any weaknesses in the structure. If the noise is muffled, it means that the Mimolette is fault-free, with no air spaces inside it. On the other hand, a hollow sound indicates a hole – and a faulty cheese.
