Mamirolle is a washed-rind cheese of brick shape, first made by students of the Ecole Nationale d'Industrie Laitiere in Mamirolle, France. It became a Canadian delicacy in 1996 after the Dubois family recreated it at their Éco-Délices dairy in Plessisville, Quebec.  The original Mamirolle is still made in France but it is narrower and thicker with a dark red rind. The exterior of Mamirolle is moist and bright orange in colour but lends out a strong, earthy pungency. A wedge of this cheese reveals a rich, supple, uncooked and semi-hard elastic pate. The flavours are sweet, fresh and mild with an edge of saltiness and sweetness. A tasting of Mamirolle leaves behind an almost buttery texture in the mouth. It is very similar to Limburger and the period of maturation takes at least 3 to 4 weeks on wooden planks. During  maturation period the cheese is washed in brine with annatto. Mamirolle has won the Selection Caseus award in 1999 presented by the Dairy School of St. Hyacinthe.

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