Archive for the ‘extra vieille’ category
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Cutting mimolette: a hard cheese challenge
Monday, August 31st, 2009
How do you cut a hard cheese like mimolette safely and easily? For anyone behind a cheese counter, cutting veteran specimens of this cheese is at best an art, requiring a certain level of skill and dexterity. For a start, it requires a thick blade with a wedge profile to split the hard orange ball. [...]
