Cheese goes… orange at Kaempff-Kohler

Cheese goes… orange!

For the last days of October, our cheese shop goes into “mystery mode”.
No ghosts on the agenda — but in the absence of pumpkins, our cheesemongers have found four… orange cheeses!

Let’s start with our British cousins:

Shropshire Blue
Created in Scotland and now made in England, it’s a semi-firm blue cheese made from cow’s milk, recognisable by its bright orange colour and its blue-veined paste.
Often compared to Stilton for its spicy taste, it is creamier, with notes of hazelnut and mushroom.

Rutland Red (or Red Leicester)
Sometimes considered an alternative to Cheddar, this hard English cheese is made from cow’s milk.
With its orange colour, it is known for its crumbly, buttery texture, its nutty, slightly sweet flavour, lifted by a hint of caramel.
Its distinctive appearance comes from its traditional cloth maturation.
Excellent on a cheese board, it also lends itself to many recipes.

Now let’s move on to the continental supporting cast, from Northern France:

Maroilles
Created in the 10th century by a monk from the abbey of the same name, it is considered the king of cheeses from the North and the finest of strong cheeses.
Its distinctive aroma, powerful and lingering, contrasts with a milder taste than you might imagine.
Made in Thiérache, straddling the Nord and Aisne, it offers a soft, slightly salty paste, with a lingering animal, yeasty aroma.
Its red-orange rind owes its colour to careful ageing, during which the cheese is washed and brushed with salt water, encouraging the development of the “red ferment”.
Its ivory paste, supple and creamy, can range from slightly chalky to creamy, depending on the ageing time.

Mimolette (or Boule de Lille)
A cheese made from raw cow’s milk with an uncooked pressed paste, Mimolette is aged for between 3 and 24 months, depending on whether it is Young or Extra Mature.
Its orange colour intensifies over time.
Its best tasting period runs from April to September.
When young, it is meltingly soft and mild, with a supple paste; as it ages, it becomes crunchy and crumbly, revealing tyrosine crystals and developing hazelnut and caramel aromas.

Don’t miss our Halloween cheeses, available now at the Kaempff-Kohler cheese shop – wine cellar!

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