To produce the extra-aged Mimolette, the washed curds are slightly warmed up during stirring, resulting in better dough strength by additional water evacuation and longer storage.
Description
Description
Pour produire la Mimolette extra-vieille, les grains de caillé lavés sont légèrement réchauffés durant le brassage, d'où une meilleure solidité de la pâte par évacuation supplémentaire d'eau et une conservation plus longue.
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