Le Mamirolle Cheese
I came across some Le Mamirolle cheese at a local Longos Supermarket. This is a Canadian cheese that I have never tried before.
This cheese has an interesting history. The recipe for the cheese originated in the small village of Mamirolle France in 1935. Mamirolle is home of the French National Dairy School called the École Nationale d’industrie laitière.
Mamirolle France - Image from Wikipedia
The recipe was brought to Canada and in 1996 Eco Delices secured an exclusive license through the École Nationale d’industrie laitière to produce this cheese in Canada using the Le Mamirolle name.
Eco Delices is located in Plessisville, Quebec which is about halfway between Montreal and Quebec City.
Plessisville, Quebec - image from Google Maps
Le Mamirolle won the Selection Caseus award in 1999 in the category of artisan cheese.
This cheese is made from pasteurized cow’s milk. It is a semi-soft cheese with an orange coloured rind.
What does Le Mamirolle taste like?
This cheese has a fairly strong smell that my kids did not find appealing. I can’t decide if it smells good or not. The paste (a fancy term for the cheese inside the rind) is mild, and somewhat rich. Beyond that, I find this cheese hard to describe.
I probably would hesitate to serve this cheese to guests because I think the smell might deter some people from trying it. This cheese was not a stand out for me. I would classify it in the “runner up” category relative to some other cheeses that I’ve recently had the opportunity to try.
The Canada Cheese Man 