Randy Chandler
Mimolette is a traditional hard French cheese from the Lille region of Flanders, often referred to as Boule de Lille or Vieux Hollande. It was allegedly created in the 17th century by cheesemakers in Lille as a substitute for Dutch Edam cheese during a trade embargo. The cheese is crafted from cow's milk, often pasteurised, and coloured with annatto to achieve its signature orange hue. It has a spherical shape and is similar in appearance to a cantaloupe melon. It is typically served raw, in slices or cubed, and is a great option for a cheese plate when you are unsure of the palate of your guests. It pairs well with sweet fruits, chocolate, and light, bright wines.
| Characteristics | Values |
|---|---|
| Serving style | Raw, in slices, cubed, grated, melted, or cooked |
| Serving suggestions | Charcuterie boards, sweet fruits, chocolate, light and bright wines, Fabrique Delices Duck Prosciutto, Continental White Gold Honey |
| Cheese type | Hard, semi-soft, semi-hard |
| Texture | Semi-hard, hard, oily, crumbly, craggy, brittle, slightly elastic |
| Taste | Sweet, nutty, tangy, caramelly, salty, butterscotch, hazelnut-like |
| Colour | Bright orange, orange, dark orange |
| Rind | Tough, grey, rock hard |
| Weight | 2 kg (4.5 pounds) |
| Country of origin | France |
| Region | Lille, Flanders, Normandy, Isigny, Manche, Somme |
| City | Lille |
| Milk type | Cow's milk |
| Milk description | Pasteurised, full-fat |
| Mites | Present, gone before sale |
| Allergens | Mites (in large quantities) |
| Age | 3 months to over a year, 6 months, 18 months, 18-22 months, 2 years |
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What You'll Learn
Serving as a starter cheese
Mimolette is a traditional hard French cheese from Lille, Flanders. It is often served as a starter cheese in France, making it a good option for a cheese plate when you are unsure of your guests' palates. Its mild but distinct flavour, smooth texture, and a nearly non-existent aroma are so inoffensive that it can fit all tastes, from young children to cheese connoisseurs.
Mimolette is most often served raw, in slices or cubes. Its flavour pairs well with sweet fruits, chocolate, and light, bright wines. Young Mimolette, aged for 2-3 months, is so mild that its flavour can easily be overwhelmed in a more complex dish. If you are cooking with Mimolette, it is recommended to choose Mimolette Demi-Vielle, aged 6 months and up.
Mimolette is crafted from cow's milk, often pasteurised, and coloured with annatto to achieve its signature orange hue. The milk is coagulated using animal rennet, and after cutting the curd, it is gently stirred and heated to expel whey. Once the desired curd texture is achieved, the curds are moulded into the characteristic cannonball shape, pressed, and then brined to enhance flavour and preserve the cheese.
During the ageing process, which can last anywhere from three months to over a year, the cheese is regularly turned and brushed to remove mould. Cheese mites are encouraged to settle on the surface during maturation, as their activity helps create the cheese's rough, cratered rind, which is a hallmark of Mimolette. The ageing process enhances the cheese's flavour, transforming it from a mild, almost sweet profile to a deeply nutty and tangy experience as it matures.
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Grating aged Mimolette over salads and meats
Grating aged Mimolette cheese over salads and meats is a great way to elevate your dish with a burst of complex flavours. The process is simple yet versatile and can be applied to a wide range of dishes. Here's a guide to help you make the most of grating Mimolette:
For salads, grate the Mimolette cheese directly over the assembled salad just before serving. The cheese will add a nice, salty, and savoury contrast to the freshness of the greens and vegetables. Use a fine grater to get a fluffy, light texture that will disperse the cheese evenly and create a beautiful presentation. Try grated Mimolette on classic combinations like a Caesar salad or a simple garden salad with a vinaigrette dressing. The cheese will also pair well with fruit-based salads, especially those with apples, pears, or dried fruits, as the sweetness of the fruit will be complemented by the nutty, slightly sharp cheese.
When it comes to meats, grated Mimolette can add a unique twist to your dish. It pairs especially well with roasted or grilled meats, such as beef, pork, or chicken. Simply grate the cheese over the cooked meat, allowing the heat of the meat to just slightly melt the cheese and unlock its aromatic qualities. The sharp, tangy, and slightly spicy notes of Mimolette can cut through the richness of meats, making it a great alternative to more commonly used cheeses like Parmesan or cheddar.
You can also incorporate grated Mimolette into burgers, meatloaf, or meatballs by mixing it into the meat mixture before cooking. This will add a depth of flavour and keep the meat moist and juicy. For an extra cheesy touch, top the dish with additional grated Mimolette just before serving, creating a decadent and indulgent meal.
When grating Mimolette, it is best to use a fine grater to get a light and airy texture. If you prefer a more pronounced and distinct flavour, opt for a coarser grate, which will also create a bolder visual appeal. Experiment with different grating sizes to find your preferred texture and presentation. Remember to store Mimolette properly, wrapped in wax or parchment paper, and keep it in the lowest and least humid part of your refrigerator to maintain its quality.
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Melting younger Mimolette
Young Mimolette is a semi-soft, semi-hard cheese with a mild, slightly sweet flavour and hints of caramel. When melted, younger Mimolette can be a great addition to many dishes. Its melting properties and distinct flavour can elevate dishes such as quiches, soufflés, or savoury pastries.
When melted, younger Mimolette can be used as a topping for dishes such as macaroni and cheese. It can also be used as a substitute for cheeses like Edam, which has a similar texture and a mild, slightly nutty flavour.
Younger Mimolette can be grated and melted on salads and meats. While all ages of Mimolette may be melted, older versions will release more oil during the melting process. When melting younger Mimolette, it is important to consider its semi-soft, semi-hard texture and adjust cooking techniques accordingly.
The melting properties of younger Mimolette can also be utilised in fondue recipes, providing a unique flavour profile for dipping bread, vegetables, or other foods. Its mild flavour and melting capabilities make it a versatile cheese that can be adapted to various culinary creations.
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Pairing with sweet fruits, chocolate, and light wines
Mimolette is a versatile cheese that can be served in a variety of ways, depending on its age. Young Mimolette has a mild, slightly sweet flavour with hints of caramel, while older Mimolette is more complex, with rich, nutty, and earthy notes and a pronounced umami finish. Here are some tips for pairing Mimolette with sweet fruits, chocolate, and light wines:
Sweet Fruits
Mimolette pairs well with sweet fruits such as dried fruits on a cheese board. Its unique flavour and vibrant colour make it a standout addition. Fresh, sweet fruits such as grapes, apples, and pears can also complement the sweetness of young Mimolette. For older Mimolette, try pairing it with fruits that have a slight tanginess, such as berries or stone fruits, to balance the cheese's nutty and earthy flavours.
Chocolate
When pairing Mimolette with chocolate, opt for darker varieties. The deep, nutty, and earthy notes of aged Mimolette can stand up to the intensity of dark chocolate, while the slight spiciness of the cheese can be beautifully accentuated by the sweetness of the chocolate. Consider serving small cubes of Mimolette alongside a chocolate fondue or chocolate truffles for a sophisticated dessert option.
Light Wines
Young Mimolette with its mild, sweet, and creamy notes pairs well with light, bright, and crisp white wines. The subtle flavours of young Mimolette won't be overwhelmed by these wines, and the cheese's smooth texture will complement the crispness of the wine. For older Mimolette, a light-bodied red wine can be a good choice. The nutty and fruity flavours of aged Mimolette will find harmony with the fruity notes of the wine. Look for rustic red wines such as Cahors, Carignan, or Languedoc Cabernet Sauvignon.
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Storing and preserving the cheese
Storing and preserving Mimolette cheese correctly is vital to maintaining its quality and taste. This variety of cheese has a firm and dense texture, which makes it less meltable compared to other varieties like Cheddar. It is crafted from cow's milk, often pasteurised, and coloured with annatto to achieve its signature orange hue. The milk is coagulated using animal rennet, and after cutting the curd, it is gently stirred and heated to expel whey. Once the desired curd texture is achieved, the curds are moulded into the characteristic cannonball shape, pressed, and then brined to enhance flavour and preserve the cheese.
Mimolette cheese should not be left unrefrigerated for extended periods. Bacteria can quickly multiply at room temperature, so it is best to keep it in the fridge, even though some sources suggest that it fares better when stored at room temperature. If you do decide to store it in the fridge, keep it as far from the fan as possible, as this is best practice for storing any cheese.
When storing Mimolette cheese in the refrigerator, it is important to wrap the cheese properly after each use to maintain its moisture levels and prevent it from drying out. While wax paper is commonly used for this purpose, it may not be effective in maintaining the desired moisture levels in hard cheeses like Mimolette. Instead, you can try using specialised cheese paper, which allows the cheese to breathe while regulating moisture levels.
Mimolette cheese has a distinct maturation process that involves the introduction of tiny cheese mites. These microscopic creatures are encouraged to settle on the surface of the cheese during maturation, where they contribute to the formation of its rough, cratered rind, a unique characteristic of Mimolette. The mites are introduced to add flavour to the cheese, and they are always removed before the cheese is sold, so you don't have to worry about consuming them!
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Frequently asked questions
Mimolette is most often served raw, in slices, or cubed. It is a great option for a cheese plate when you are unsure of the palates of your guests.
The flavour of Mimolette ranges from mild and sweet to deeply nutty and tangy as it matures. When younger, its taste resembles that of Parmesan.
Mimolette is said to pair well with sweet fruits, chocolate, and light, bright wines. It can also be grated and melted, or cooked into dishes like macaroni and cheese.
