Having purchased the bright orange cheese—owing to the natural seasoning and colourant annatto, derived from the seeds of the achiote tree native to the tropics, similar to nutmeg but from more accessible climes in the American tropics and adopted by cheesemakers to imbue their product with the 
more intense colours of summer time cheeses year around (the higher carotene content in fresh grass that cows grazed on would pass through to the milk)—in slices at a supermarket during vacation—as opposed to a fromagerie, thinking it was the equivalent of cheddar, we were not aware that traditionally that Mimolette, originating in Nord and Lille, was created as a native substitute for the very popular variety of Edam cheese from the Netherlands. To distinguish it from the import, it was coloured, first with carrot juice and then later with the rise of the French East India Company (see previously) the more exotic spice—as are many other cheeses—and is aged as a ball, appearing like a a cantaloupe when sliced—the rind, grey-coloured, is infested with mites (see also) during the ripening process which enhances the flavour. The name comes from the French mi-mou for “semi-soft” referring to the slightly oily texture to the otherwise hard cheese.
synchronoptica
one year ago: plural forms of compound expressions (with synchronopticรฆ), assorted links to revisit plus Disco Demolition Night (1979)
eleven years ago: our VW bus plus the cost of camouflage
