Mizotte

1. History

Mizotte is a relatively recent cheese, created in the 1970s in a dairy in Nieul-sur-l'Autize in Vendée. Its production was later transferred to Saint-Michel-en-l'Herm, in the "Land born from the sea" near Luçon. The cheese is named after a salt meadow herb called mizotte (maritime glyceria), very common in Vendée marshes regularly flooded by the sea. The recipe creators imagined rubbing its rind with Mareuil white wine, which gives it its distinctive characteristic. Original production in Vendée stopped in early 2016, although a version is now made in Dordogne by the Savencia group.

2. Physical characteristics

Mizotte is a soft-paste cheese with a washed rind, typically presented as a disk of approximately 300 grams. Its characteristic rind is orange in color, resulting from rubbing with Mareuil white wine during aging. The paste is tender and slightly "sticky" to the touch, with a soft and fine texture. The cheese displays a yellow-orange color with an amber tint and a very recognizable striated rind. Fat content represents approximately 27% of the cheese's total weight.

3. Taste profile

Mizotte offers a pronounced flavor without being too strong, with characteristic fruity and slightly sulfurous notes. The aroma is quite assertive and distinctive, reflecting the specific aging process. The development of its particular taste occurs during six weeks of aging in a cave at 10°C, where selected bacteria develop to create its unique flavor profile. The cheese pairs well with light red wines or white wines such as Mareuil blanc.

4. Production zone and period

Originally from Vendée, Mizotte was traditionally produced in South Vendée, near Luçon, in a region called "Land born from the sea." Original production at Saint-Michel-en-l'Herm stopped in early 2016. Currently, a version of Mizotte is made in Dordogne by the Savencia group, although its taste is considered different from the original. There is no specific seasonality mentioned for its current production.

5. Certification

Mizotte does not benefit from Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Controlled Designation of Origin (AOC) status. It was considered a specialty cheese of Vendée, but did not obtain official certification before the end of original production in 2016. Despite its regional cultural importance, the cheese has never received official recognition at the national or European level.