This lactose-free semi-soft washed rind cheese is made with pasteurized milk. Ripened 4 to 5 weeks on a white-pine board, it is covered by a thin, humid and all-natural orange-coloured rind. The ripening solution contains annatto, an orange-coloured vegetable colourant. The cheese is supple and smooth, and ivory in colour. Featuring a pronounced aroma and a lingering taste, Le Mamirolle improves with age due to its mild and fruity taste.
Its name is inspired by the town of Mamirolle, France, where, in 1935, the École d’Industrie Laitière (ENIL) developed the unique method used to produce the cheese. It has been made in Quebec since 1996 under the exclusive license of Fromagerie Éco-Délices.
Le Mamirolle is available from the cheese maker, at specialty grocery stores and cheese shops as well as from most supermarkets.
Awards and distinctions
2016 British Empire Cheese Show 3rd prize winner, Smear Ripened Cheese class.
2013 Canadian Cheese Grand Prix 1st prize winner, Washed- or Mixed-rind Semi-Soft Cheese class.