Mimolette
This hardy cheese from Normandy couldn’t be more different from its neighbor Camembert more. Looking like a cratered, dusty cannonball, Mimolette is infamously difficult to open for its super-hard, craggy countenance. Inspired by Dutch Edam, it has since gone in a unique direction; the appearance and floral aroma of the rind is the work of tiny mites, specially evolved to cheese. The French call them ‘tiny affineurs’ for their important role in the aging process. Its electric-orange paste has sweet, caramelized depth and smooth, fudgy finish – maybe a little Calvados will help you forget about the bugs.
Botter Prosecco
This is a nice pairing before dinner with (brace yourselves) a nice Italian (yep, not French) Prosecco, such as Botter Prosecco!
Christopher's Wine & Cheese Blog 