{"id":5633,"date":"2023-06-21T13:11:03","date_gmt":"2023-06-21T11:11:03","guid":{"rendered":"https:\/\/www.isigny-ste-mere.com\/professionnels\/fromages-de-specialite\/"},"modified":"2024-10-22T16:36:24","modified_gmt":"2024-10-22T14:36:24","slug":"fromages-de-specialite","status":"publish","type":"page","link":"https:\/\/www.isigny-ste-mere.com\/en\/chefs-and-bakers\/fromages-de-specialite\/","title":{"rendered":"CHEESES"},"content":{"rendered":"\n

The cheeses and cheese specialities we make at Isigny Sainte-M\u00e8re all have the taste of our terroir, influenced by the bocage hedgerow farmland, the sea, the marshes, and the passion of our master cheesemakers\u2026<\/p>\n\n\n\n

A perfect alchemy with exceptional milk, treasured know-how and closely guarded secrets to bring you the very best in dairy tradition. Soft cheeses with a bloomy rind, soft cheeses with a washed rind, uncooked and semi-cooked pressed cheeses, fresh cheeses (fromage frais) are the dairy products of choice for creating sumptuous cheese platters and tasty recipes.<\/p>\n\n\n\n

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Our Camemberts<\/h2>\n\n\n\n

We have been making Camembert since 1932 and have acquired a great deal of expertise in the production of this cheese.<\/p>\n\n\n\n

We have developed a range of products to suit every need and taste. (Normandy PDO Camembert, mould-ladled, organic, microfiltered, etc.)<\/p>\n<\/div>\n\n\n\n

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Our Camembert cheeses can be enjoyed and used in a number of different ways<\/strong><\/h3>\n\n\n\n

as a dessert, on a cheese platter, as an aperitif, on a tapas platter, stuffed (with walnuts or Mortadella sausage for example), melted in a sauce (to serve with poultry, pasta, etc.), fried in croquettes, in fritters or incorporated into an arancini, roasted with cold meats and potatoes or served with a salad\u2026<\/p>\n<\/div>\n<\/div>\n\n\n\n

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For dairies\/cheesemongers<\/strong>, we offer Camemberts that are ripe enough to be sold and eaten. We can also provide cheeses that are ripened according to your needs.<\/p>\n\n\n\n

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Learn more<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Our Mimolette cheeses<\/h2>\n\n\n\n

Mimolette cheeses, also known as \u201cBoule de Lille\u201d, first made their appearance at Isigny in 1951. <\/p>\n\n\n\n

They are made from our naturally rich and aromatic milk and are then matured on boards in our Normandy cellars, in strict accordance with tradition.<\/p>\n\n\n\n

Today, Mimolette is making a comeback on cheese counters, with cheesemongers delighted to show off this stunning orange sphere which brightens their stalls.<\/p>\n\n\n\n

The rind gives these cheeses a beautiful lunar appearance.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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At Isigny Sainte-M\u00e8re, making Mimolette is a tradition that goes back several decades. Our preserved know-how has earned us a Label Rouge (Mature and Extra-Mature Mimolette) attesting to the quality of the cheese. We have also won numerous awards, including the title of Best Cheese in the World in 2023 at the Concours International de Lyon, with a tasting score of 100\/100.<\/p>\n<\/div>\n\n\n\n

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Mimolette cheeses ripened to suit all palates<\/strong><\/h3>\n\n\n\n