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- Jul 4, 2012
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Ever since I first tasted it, 20 years ago, Mimolette has been my favorite eating-by-itself cheese. There's just something magical about its flavors to me. And yes, I know about the little bugs that are involved in the process of making it. I don't care.
So when I had a chance to get a whole Mimolette, I jumped at it.
So now it's here, and I'm not sure how to cut it apart. That outer rind is HARD. When I buy a wedge of Mimolette, I use a short-bladed Warther hard cheese knife, and it works great on the cheese itself, but I'm pretty sure it's not up to the job of tackling the rind.
I was thinking maybe my gigantic Chinese bone cleaver, and a wooden mallet, but I figure there has to be a more conventional, and probably better, way to deal with this.
Suggestions?
So when I had a chance to get a whole Mimolette, I jumped at it.
So now it's here, and I'm not sure how to cut it apart. That outer rind is HARD. When I buy a wedge of Mimolette, I use a short-bladed Warther hard cheese knife, and it works great on the cheese itself, but I'm pretty sure it's not up to the job of tackling the rind.
I was thinking maybe my gigantic Chinese bone cleaver, and a wooden mallet, but I figure there has to be a more conventional, and probably better, way to deal with this.
Suggestions?