Mummy roll (cheese)

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Mamirolle is a French cheese made from pasteurized cow's milk . Its moist, brick-red bark is characteristic. The cheese is named after the village of Mamirolle in the Franche-Comté region in the Doubs department in western France. The cheese is made by a French cheese-making institute, the École Nationale d'Industrie Laitière.

The cheese only matures for 15 days. During this time, it is regularly washed off with a brine that has been mixed with the natural red dye annatto . Ripe cheese is semi-firm and elastic. The cheese is sold as a loaf 15 centimeters long and six centimeters wide. The fat content in the dry matter is 46%.