Melinda Mae
- Producer
- Mystic Cheese Company
- Country
- United States
- Region
- Connecticut
- Weight
- 4 lbs
- Website
- mysticcheese.co
- Milk
- Cow
- Treatment
- Pasteurised
- Rennet
- Animal
- Rind
- Mold Ripened
- Style
- Soft-Ripened (Brie-like)
Mystic Cheese was born in 2013 as a collaboration between Brian Civitello, who has made cheeses of all styles across the United States and Italy, and cheesemonger Jason Sobocinski, owner of Caseus Fromagerie & Bistro in New Haven, Connecticut. After Civitello learned how to make cheese in Italy, he worked for various cheese companies throughout the US, both making cheese and consulting for small family-owned creameries. When Civitello started his own business, Sobocinski was brought in to help make Mystic Cheese a reality. Both have irrepressible enthusiasm for their work and the future of the dairy and cheese industries, as well as for their home state.
The company is known for pioneering the use of “cheese pods,” affordable, transportable cheesemaking facilities built into refurbished shipping containers. The containers are transformed into mobile, industry-standard spaces for efficient cheese production. Currently, Mystic Cheese is in the process of constructing a new cheesemaking space in Groton, CT. The new facility will offer cut-to-order cheese, grilled cheese, charcuterie, cheese boards, and other snacks, catering, and classes.
The most important part of the cheese making process for Mystic is to to highlight the freshness of the milk. All Mystic cheeses are made to keep the integrity of the delicate characteristics of the milk intact so they may be reflected in the final product.
Stemming from Civitello’s Italian training, many of Mystic's cheeses are inspired by Old World Italian recipes. Created in 2013 as the second cheese the company offered, Melinda Mae is inspired by Robiola. The name comes from the classic Shel Silverstein poem about a little girl who eats a whale starting with the tail.
At about four pounds and square, Melinda Mae is soft-ripened with a bright white, bloomy Penicillium rind. The wheels are aged from 12 to 21 days in a space specially designed to manage the moisture of the cheese. Maintaining the moisture is vital to generating the pudgy, buttery texture that defines Melinda Mae. With its high yeast flavors, this cheese is reminiscent of warm bread topped with rich cultured butter.
Tasting Notes
Melinda Mae’s bright white rind encases a soft, brie-like paste that smells of butter, milk, must, and fungi. The interior paste has a buttery, nutty tang, while a musty umami flavor emerges closer to the rind.
Pairings
This butter bomb of a cheese can pair well with just about anything. Mystic suggests pairing it with tart effervescent beers, pale ales, bubbles, sweeter jams, seasonal sweeter fruits, and crusty bread.
