Mimolette!

A couple posts back, I mentioned that a Toronto food critic's "desert island cheese" was mimolette and when my dad was in town I had the chance to try it. We were walking up Yonge St. to meet someone he used to work with and had some time to kill so I suggested we pop into All the Best, which typically has free samples on weekends. We were not disappointed: there was a guy handing out pasta and sauce just inside the door, slices of pickled beets a few steps away, and self-serve goat cheese and crackers towards the back of the store. We tried everything and it was all delicious but what caught my dad's eye was the mimolette for sale behind the cheese counter glass. James Chatto was right, the uncut cheese looks like a cross between a cannonball and a canteloupe. I didn't try any in the store but my dad did and was convinced by the taste to buy some. I'm glad he did and that he was willing to share.

I first tried the mimolette on its own and it was good: bright orange and salty, it was like a cross between aged cheddar and hard parmesan. In omelettes, for which I'm been won over to using hard cheeses, it was delicious. Not sure of its worthiness as a cheese with which to be marooned but worth a taste nonetheless.