Le Mamirolle
| The unique process used to create the Mamirolle was developed in France in 1935. At Éco-Délices, we have produced this cheese since 1996 and hold the only Canadian license to do so. This ivory-coloured cheese is semi-soft, supple, chewy and enveloped in a naturally orange-coloured rind. With its lingering taste and pronounced aroma, the Mamirolle ripens with time. The aging process encourages the cheese to mature into its distinctly soft texture and fruity taste. Constantly evolving, the Mamirolle has continued to improve and gain in notoriety, culminating in its acquisition of the prestigious Sélection Caseus award in 1999 in the artisan cheese category. |
| Milk type : | Cow, pasteurized |
| Category : | Semi-soft |
| M.F. : | 23% |
| Humidity : | 50% |
| Rind : | Washed |
| Ripening : | Surface, on wooden boards for 3-4 weeks |
| Wines : | |
| Beers : | |
| Usage : | |
| Practical : | |
| Notes : from the cheesmaker |
Nutrition Facts
Per 33 g
| Amount | Daily Value | ||
|---|---|---|---|
| Calories 120 | |||
| Fat 9 g | 14 % | ||
| Saturated 6 g + trans 0.2 g |
31 % | ||
| Cholesterol 35 mg | 0 % | ||
| Sodium 130 mg | 5 % | ||
| Carbohydrate 2 g | 1 % | ||
| Fibre 0 g | 0 % | ||
| Sugars 0 g | |||
| Protein 7 g | |||
| Vitamin A | 6 % | Vitamin C | 0 % |
| Calcium | 15 % | Iron | 0 % |
