Stopping at The Cheese Shop in Concord is really part 1 of this story for a couple of good reasons. First, they’re the ones who recommended Hutchin’s Farm when I asked for a local farm stand that sells fresh basil. Second, I stopped at the cheese shop on the way to Hutchin’s last Saturday to provide feedback on Mimolette cheese I’d recently bought that wasn’t nearly as flavorful as the same name of cheese I’d bought a while back.

Mimolette cheese

There’s a story to the cheese. Years ago, around 2013, the Food & Drug Administration (FDA) determined that Mimolette cheese had too many microscopic mites in the cheese rind when brought to market. The FDA’s concern: those mites could cause allergic reactions among consumers. Now, the reason for cheesemakers introducing artisan mites to Mimolette cheese is that the mites eat molds on that cheese rind to impart a distinct flavor to the cheese as it ages. And though those mites are vacuumed or air and hand blasted off the rind when the cheese is prepared for sale, some of microscopic mites inherently remain on the rind.

When the cheese industry asked the FDA for a ruling on a tolerable number of mites, they were told at first that the FDA didn’t really know. The FDA then came up a number; the cheese had to have fewer than 6 mites per square inch on the rind. Again these are microscopic mites. I’d love not to be the person counting those bad boys.

Fortunately, after quite a bit of back and forth, the cheese is back on the US market. The only problem for me after looking so much forward to tasting the cheese after years of it not being available was flavor. And when I expressed that to one of the Cheese Shop managers, Steve, he told me that the real flavor difference in the cheese comes from aging. The cheese I’d bought recently had probably only aged 12 months, whereas the cheese I’d had years ago was probably aged 24 months. Those added 12 months make a big difference

I appreciated that information. Steve said he’d contact me when he had the longer aged cheese in stock. I gave him my business card and told him about this website geared entirely to enable people to empower themselves in the kitchen no matter how little cooking experience they have. Steve liked the idea and said maybe we could collaborate sometime. I’d love to! Again, a totally unexpected experience – all while on the bike.

Next post: The Unexpected Thrill of Trail Riding from Concord to Lexington