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Mimolette

I got my hands on a second slice of mimolette, a unique cheese with a taste somewhere between a sharp cheddar and aged parmesan.

So, why am I writing about a cheese? Sure, it tastes great. But really, its because of how its made:

Maturing the cheeses involves storing them in damp cellars and turning them every week. At the same time the surface of the cheese is brushed to remove cheese mites which feast on its surface. As the cheese ages, evidence of mites can be seen in the pitted and moon like surface which appears on the cheese.

Mmm. Spider cheese.