Rockmelon in appearance with it's annatto coloured brittle cheese inside. Traditionally produced in Lille, France. A classic example of cheese & politics coming together and changing history. Under the Mercantile policies of Jean-Baptiste Colbert, the import of the popular Edam cheese was banned; as France and it's colonies were to make and grow everything the people needed. To distinguish the cheese from Edam it was dyed orange, no doubt as a slight to the Dutch.
The distinct rind comes about as a product of cheese mite action on the rind. We like Mimolette with a bit of age, the texture becomes waxy and brittle with a hazelnut flavour and a remaining sweet floral note from the use of Annatto.
Lille - France
HOW MUCH CHEESE SHOULD I BUY?
As a rule we recommend around 125-150 grams per person for after dinner and a little bit more is the cheese is the main attraction. Think of the typical block of butter you might buy at the supermarket, cheese and butter are approximately the same weight for size. A typical block of butter weight 250g.
If you're serving a larger crowd, hosting a buffet or plan on serving the cheese over a few days we recommend buying larger pieces of cheese. They typically keep better and larger pieces of cheese always look better when presented.
If you need help selecting your cheese then you can
- Live Chat with us by clicking the icon on the bottom right of your screen
- Email us
- or Call us on 0447 800 414
CARING FOR YOUR CHEESE
Your cheese comes wrapped in the perfect paper to protect it, the paper achieves the best balance between allowing the cheese to breathe and providing the right humidity. You can order Formaticum cheese paper from our Larder section.
Store cheeses in the darkest part of your fridge, wrapped in cheese paper, inside a small container. It will help prevent the cheese from drying out and stop it from absorbing any fridge odours. Cheese is alive, it needs a little bit of air movement, not a lot, and something to protect it from drying out.
SERVING YOUR CHEESE
Cheese straight out of the fridge can be flat and lifeless. Slowly bring the cheese up to room temperature while still in it's wrapping. Australian Summers can be brutal on cheese so reduce the time out of the fridge according the the prevailing conditions. Try to avoid placing cheese under air conditioning vents as it will dry the cheese very quickly.