Week of October 25

And this is Thursday. (10/28) (I will be gone Tuesday, November 1)

THE CHEESE SNUG IS DONE. Yesterday the Department of Agriculture licensed me to package cheese right here at my house in my little commercial kitchen!  Hooray!  Until Christmas I will be at the Farmers Market.  November days are still Tuesday-Thursday-Saturday.  December hours will be Saturdays only.  Call or e-mail for special orders.

In January, February, March and April I hope to survive right here at the CHEESE SNUG.  I will do special orders.  Probably I will set a couple of days a week to keep hours too.  When do you think?

OPEN HOUSE IS ON. Sunday, November 13 from 2-6 and Monday, November 14 from 4-8.  At my house.  1922 Oak Street in North Muskegon.  I am one block from the 4 corners.  Behind Allen Michael Hair Salon.   I’ll send another more official invite out next week but I would like you to come over for some cheese and cider.  Or if you want, bring your own wine.  

www.thecheeselady.net Look for a little updating and some additions to the website this next week.  It is my next major project.  I want to get assortments, baskets, trays and samplers on there for you to see.

 (Babyupdate / I went to Holt last weekend and saw the sonogram pictures of my grandbaby.  Sarah has just a little potbelly.) 

CHEESE  Do you like this orange color?   Remember Mimolette?

Wednesday night I was in GR for a catering.  My friend, Scott asked THE CHEESE LADY to work with him at a fundraising event for Freman Hendrix, running for mayor of Detroit.  (No politicking for me just serving cheese) The buffet in this particular home is my favorite place to display cheese.  It is about 25 feet long and is about 4 feet high.  My displays of cheese look INCREDIBLE there.  Because of the height of the table, everything is in your face.  Anyway, it was fun.  And to go along with autumn we decided to serve Mimolette Juene and Mimolette Vieile.

A terrific website about Mimolette including some links to a few recipes.

Mimolette (vieille)

This cheese is also known under the name of Boule de Lille. The reason being is that the cheeses were originally matured in cellars situated in the town of Lille. The method of production of the Mimolette is the same as the Dutch cheese Edam. Some say the cheese originated in Holland, others claim it was always produced in France. The truth probably lies in the fact that in the 17th century Colbert forbade the importation of foreign cheeses. The people in Northern France started producing their own. It was only in 1935 under a treaty between France and Holland that the Mimolette was officially recognized.
The pate is semi-hard, pressed and has a colour of orange due to the natural Rocou colouring.
The Mimolette is at its best after 18 months of maturing: the pate becomes hard and crumbly with a salty, perfumed taste. An excellent cheese for the kitchen, on a savoury appetizer, in salads either grated or in cubes.

Since Monday is Pumpkin Day.  Let’s celebrate ORANGE and do try the Mimolette.

Kathleen

The Cheese Lady