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Mimolette Cheese
Pierre-Yves Beaudouin / Wikimedia Commons
About Mimolette Cheese
Mimolette is a hard cheese from the region of Lille, France, known for its bright orange color and spherical shape. It has a firm texture and a nutty, sweet flavor that deepens as it ages. Older Mimolette is known for its dry and crumbly texture, making it an excellent grating cheese.
Key Facts
| Country of Origin | France |
| Specific Origin | Flanders area of Pas-de-Calais |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Rind | Natural |
| Texture | Smooth, creamy body |
| Flavor | Sweet, less acidic, fruity, nutty, caramel |
| Aroma | Butterscotch |
| Colors | Electric-orange |
| Forms | Slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) |
| Age | 6 weeks to 24 months |
What is Mimolette Cheese?
Mimolette is a striking French cow’s milk cheese known for its bright orange interior and unique, pitted rind. This semi-hard cheese has a spherical shape and resembles a ripe cantaloupe when cut open. It originates from the city of Lille in northern France and has been enjoyed since the 17th century.
History and Origin
During the Franco-Dutch War (1672–1678), France stopped importing the popular Dutch Edam cheese. To fill this gap, French finance minister Jean-Baptiste Colbert asked cheesemakers in northern Flanders to create a similar cheese but with a distinctive bright color to differentiate it from Edam. The result was Mimolette, named after the term "demi-mollet," meaning partly soft. The cheese is also known as Boule de Lille, named after the city of Lille where it was first matured. It became a favorite of the late French president Charles de Gaulle, who was born in Lille.
Production Process
Mimolette is made by heating pasteurized cow’s milk, adding lactic bacteria and rennet, and stirring the mixture vigorously to form tiny grains of curd. The curds are then washed in hot water to create a smooth, creamy texture and a sweeter, less acidic taste. Annatto, a natural plant-based pigment, is added to give the cheese its bright orange color. The curds are pressed, brined in a salt bath, and allowed to age.
During aging, microscopic cheese mites are introduced to the rind, creating tiny holes and a unique texture. These mites enhance the flavor of the cheese but need to be controlled to prevent damage. The presence of mites led to a temporary ban on importing Mimolette to the US between 2013 and 2014 due to allergy concerns.
Aging and Flavor
Mimolette is sold at various stages of maturity. Young Mimolette, aged between six weeks and three months, is mild and pleasant. Extra-aged Mimolette, ripened for eighteen to twenty-four months, develops a dense, waxy texture and complex flavors with notes of butterscotch, fruit, nuts, and caramel. The color deepens, and the aroma becomes more pronounced.
Characteristics
Mimolette has a distinctive pitted rind and a bright orange interior. The cheese's flavor ranges from mild to sweet and sharp, depending on its age. It has a nutty, salty, and buttery taste with a fudgy finish. The rind, while technically edible, is often dry and hard, especially in extra-aged wheels.
Uses
Mimolette is a favorite on cheese plates and pairs well with beer, lighter reds, and dessert wines. It can be shaved into salads, grated into gratins or macaroni and cheese, and enjoyed with fruits and nuts. It should be paired with milder, softer cheeses as it does not melt well on its own.
Storage
Store Mimolette in its original packaging in the refrigerator for up to three weeks. After opening, rewrap it tightly in cheese paper or parchment and place it in an unsealed plastic bag. Keep it in the cheese drawer or crisper to protect it from dry air. If mold forms, cut around it carefully to remove it without spreading the mold.
