Reheating Cold Rice - Mimolette.
Here’s a scene for you: an Asian buying French cheese in an Italian grocery store.
The orange colour caught my attention and I remember reading about Mimolette cheese from some food magazine asshole.
And then I remembered, that asshole was me.
Last year I was commissioned to write for Medibank Live Well magazine and the umbrella theme was ‘traveling the world with four ingredients’. (Remember lockdown? I remember.)
I think the issue came out when I was in a COVID fugue state in Fukuoka.
Not technically reheating old rice, more like cooking the rice that’s been sitting in the pot for a year.
Can you guess which other three ingredients I wrote about?
The answer is on page 18.
It’s true though, Mimolette is like the cheddarest cheddar you can ever taste.
But, like the blue mountain coffee, the Penfold Bin whatever, it’s expensive because it’s so vanilla.
Not too pungent, not too sharp, not too sweet, not too risky.
I gave it to a ten-year-old last week and she was like ‘mmm umami’.
She has no filter, so it’s good.
Peace out.