I’m definitely a sucker for cheese.
We eat A LOT of cheese at our house.
You know why? Because it’s darn good!

We are hooked on Kerrygold Dubliner ~
but just last night we were discussing the fact that there is so much more to the world of cheese and a good, hard, sharp cheese makes all the difference in the world.
It adds depth, dimension, texture, flavor, and ultimate pleasure to any plate – AND it most definitely should be enjoyed all on its own (in ginormous hunks) on a most frequent basis (oh, and perhaps with a little or a lot of red wine as well).

Manchego (swoon), Asiago, Swiss Gruyere, true Parmigiano-Reggiano (the king of the cheeses) touch my lips and the salty, savory, and sometimes sweet deliciousness send me into a momentary state of comatose bliss. Yes, I’m that passionate about cheese.

A story for another time, but I do fondly remember the event consisting of an entire 50lb. wheel of robust and golden Parm straight from Italy lingering on the family refrigerator shelf…so tempting and so indulgent.

And now, Mimolette. It’s divine.
Not only hard and sharp, it’s nutty, buttery, salty, and sweet all at once.
There’s nothing like it.

I discovered this back in October in France, while housing above a fantastically stinky fromagerie.

Many a meal that month consisted purely of my new found love of Mimolette, dark chocolate, fresh berries, and a little almond butter.
Yes, cheese and chocolate. It’s that delicious. Together. Smothered with nut butter and topped with blueberries.

Try it.

Anyway, back at home, I needed a little Mimolette munchie time, thus a swiftly ran to the kitchen, sautéed a bit of sweetness and devoured my little dish.

Mimolette Miscellanea

Serves 1

1 tsp. extra virgin olive oil
1 tsp. Blueberry Balsamic Vinegar
1 large red bell pepper, sliced and chunked all at once
sea salt and pepper
1/2 cup organic baby spinach leaves
2-3 oz. Mimolette

Heat the oil over low heat in an 8″ fry pan. Add the red pepper and salt and pepper and sauté until soft, brown, and bubbly. Deglaze with the vinegar. Allow to cool.
Toss with the spinach and generous chunks of cheese. Feel free to add more cheese and a bit of chocolate, if you are so superbly inclined.