Shaped like a pitted melon, this neon orange cow milk cheese from Flanders, Normandy has many stories told about its creation. My favorite tells a tale of France’s King Louis XIV, who banned the importation of Edamin (Edam) from his country. Apparently, the king decided that the Dutch cheese was getting too popular among his subjects, whom he felt, should be eating local: French cheese for French people! He commissioned a French copy of the cheese and ordered it dyed orange. Now, either that was to ensure that no one mistook the Mimolette for Edam again, or, given that Louis XIV had issues with the Dutch Royal House of Orange-Nassau, maybe it was a bit more personal.
Dyed with the annatto seed, Mimolette is aged for at least two years during which time it develops a chewy texture and a smoky, almost bacon-like flavor. Mimolette Extra Vieille – Cowgirl Creamery’s Library of Cheese
Cheddarvision.tv is indeed a live webcam of cheese ripening in England. The West Country Farmhouse Cheesemakers have set up this riveting display of ripening to launch the celebrity-hood of this particular round. You can even watch a time-lapse video on You Tube:
If you love watching cooking shows on television, you’ll love the new online video recipe web site Rouxbe.com. The name is a take-off of a roux, the base for a white sauce. The site gives you unlimited access to their video recipes for the first 30 days and you can join their premium service for more video demonstrations.
Rouxbe’s videos and recipes are top-notch! These are HDTV super hi-def compared to what you normally see on the internet. Here’s a nice video recipe example: Panna Cotta with Stone Fruit.
Here’s a snippet of the recipe:
Panna Cotta with Stone Fruit Compote
This Italian classic, is perfectly balanced with a fresh stone fruit compote
Active Time: 20
Total Time: 3 hours
Step 1: Starting the Panna Cotta
1 whole vanilla bean
1 cup whipping cream
1/4 tsp. table salt
1/2 cup powdered sugar
2 1/2 tsp. gelatin powder (approx. 1 package)
1/8 cup milk
To start the Panna Cotta split the vanilla bean in half length-wise and scrape out the seeds. Using a small pot add the cream along with the salt and powdered sugar and bring to a gentle boil over low heat. While the cream heats up pour the gelatin over the milk and mix well and set aside. Once the cream comes to a gentle boil, immediately turn off the heat and remove the vanilla bean and discard. Now add the gelatin mixture and whisk until smooth. Transfer the mixture to a medium sized bowl and let cool to room temperature stirring occasionally.