Kamil Perry
Mimolette is a French cheese with a rich history and a striking appearance. It is spherical and similar in appearance to a cantaloupe melon, with a grey-coloured rind and a deep orange interior. Its bold, nutty, and sweet butterscotch flavours pair well with a variety of accompaniments, such as crusty bread, dried fruits, nuts, and wine. Mimolette can be consumed at different stages of aging, and can be melted, grated, or sliced thinly and served on a cheese platter.
| Characteristics | Values |
|---|---|
| Appearance | Spherical, similar to a cantaloupe melon |
| Weight | 2 kg (approximately 4.5 pounds) |
| Ingredients | Pasteurized cow's milk, coloured with annatto |
| Texture | Semi-soft, semi-hard, oily |
| Taste | Salty-sweet, nutty, fruity, caramelly, butterscotch |
| Aging | 3 months to over a year, or 18-22 months |
| Storage | Refrigerate, use cheese paper to prevent drying |
| Uses | Grate on pasta or salads, melt in gratins, pair with prosciutto, honey, bread, dried fruits, nuts, oak-aged ales, stouts, rustic wines |
| Distinctive Features | Cheese mites on the surface, causing a grey-coloured rind |
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What You'll Learn
Mimolette cheese history and origins
Mimolette is a French cheese with a rich history that dates back several centuries. It is traditionally produced around the city of Lille, in the northeastern region of France, and is famous by the name "Boule de Lille" after its place of origin. It is also known as "Vieux Hollande" because it was inspired by the Dutch Edam cheese.
The cheese is said to have originated in the 17th century when King Louis XIV commissioned cheesemakers to create a French alternative to the popular Dutch Edam cheese during a trade embargo. To make it distinct from Edam, Mimolette was first coloured using carrot juice and later seasoned with annatto, a natural dye derived from the seeds of the tropical achiote tree, to give it its signature orange hue. The name "Mimolette" is derived from the French word "mi-mou" or "mollet", meaning "semi-soft", referring to the cheese's initial texture before it matures into a harder consistency.
Over time, Mimolette became a symbol of regional pride in the Lille area and a staple of French cheese culture. It is known for its distinctive appearance, with a spherical shape similar to a cantaloupe melon, and its unique ageing process, during which tiny cheese mites are encouraged to settle on the surface, creating a rough, cratered rind. The ageing process can range from a few months to over a year, and the flavour profile of the cheese develops from mild and sweet to deeply nutty, tangy, and salty with hints of butterscotch and caramel as it matures.
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How to store and serve mimolette
Mimolette is a French cheese with a distinctive orange hue and a craggy rind. It is typically aged between 18 and 22 months, although younger versions are also available. The cheese has a complex flavour profile that changes as it ages, ranging from mild to nutty and savoury with sweet, caramelly notes.
When storing Mimolette, it is important to keep it in the refrigerator, especially if you plan on storing it for an extended period of time. Bacteria can quickly multiply at room temperature, causing the cheese to spoil. However, it is recommended to store it in a higher humidity area of the refrigerator, in an enclosed spot with limited airflow. You can use cheese paper, parchment paper, or aluminium foil to wrap the cheese and prevent it from drying out while still allowing it to breathe.
Before serving, unwrap the cheese and use a knife to scrape away any dried-out parts or mould on the surface. Most Mimolette rinds are edible, but you can cut them off if you prefer. The cheese can be grated and melted, although older versions will release more oil. It pairs well with Fabrique Delices Duck Prosciutto and a drizzle of honey to balance the salty-sweet flavour. It can also be shaved over pasta, vegetables, or tucked into ravioli or agnolotti.
Mimolette is a versatile cheese that can be enjoyed in a variety of ways, making it a great option for a cheese plate or as an ingredient in cooking. Its unique appearance and flavour make it a conversation starter at any gathering.
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Mimolette's unique ageing process
Mimolette is a unique, cave-aged French cheese from the Normandy region. It is traditionally produced around the city of Lille, France, and is also known as Boule de Lille after its city of origin. It was first created in the 17th century by cheesemakers who were commissioned by King Louis XIV to create a French alternative to Dutch Edam, which was banned during a trade embargo.
The ageing process of Mimolette is what gives it its distinctive character. The cheese is aged for anywhere from three months to over a year, and during this time, it is regularly turned and brushed to remove mould. The ageing process transforms the cheese from a mild, almost sweet profile to a deeply nutty and tangy experience as it matures. The texture also changes with age, ranging from firm and slightly elastic when young to hard and brittle as it matures.
One of the most interesting aspects of Mimolette's ageing process is the role that cheese mites play. These tiny creatures are encouraged to settle on the surface of the cheese during maturation, and they help to create the cheese's rough, cratered rind. The mites consume bits of the rind, resulting in a distinct, cratered cantaloupe appearance. They also help to aerate the surface of the cheese, contributing to the formation of its rough texture. The French refer to these mites as "tiny affineurs", as they are integral to the ageing process and the development of the cheese's flavour and texture.
The extended maturation of Mimolette also leads to the development of complex layers of flavour. The cheese develops intense butterscotch and hazelnut flavours with a satisfying caramel finish. The natural grey rind created by the cheese mites during the ageing process protects the interior of the cheese while contributing to its unique character.
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How to grate and melt mimolette
Mimolette is a hard, orange-hued cheese from the Lille area of northern France. It is made from cow's milk, often pasteurized, 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.
To grate Mimolette, you will need a cheese grater. There are many different types of cheese graters available, including box graters, hand-held graters, and electric graters. Choose the type of grater that you are most comfortable using. Before you begin grating, remove the rind from the cheese, as it is rock hard and not meant to be eaten. You can use a knife or a vegetable peeler to remove it. Once the rind is removed, hold the Mimolette firmly and grate it using your chosen grater. Apply gentle pressure and move the cheese back and forth or in a circular motion, depending on the type of grater you are using. Grate the cheese until you have the desired amount.
Mimolette cheese has a high melting point and does not melt easily. However, it can be melted with a little extra care and attention. To melt Mimolette cheese, start by grating the cheese as mentioned above. Once you have grated the desired amount, place it in a saucepan over low heat. Stir the cheese continuously with a wooden spoon or a heat-resistant rubber spatula to prevent it from sticking to the pan. Add a small amount of liquid such as milk, beer, or wine to the saucepan to create a fondue-like consistency and help the cheese melt evenly. Continue heating and stirring until the cheese is completely melted and well combined with the liquid.
Mimolette cheese can also be melted in the oven. Preheat your oven to 350 degrees Fahrenheit. Grate the desired amount of Mimolette cheese and place it in an oven-safe dish. Add your choice of liquid to the dish and stir to combine. Place the dish in the preheated oven and bake for 5-10 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid overcooking. Once melted, remove it from the oven and serve immediately.
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Pairing mimolette with drinks
Mimolette is a dense and smooth, semi-soft cheese with a unique ageing process and nutty, earthy, and salty-sweet flavours. Its distinctive appearance, with a cratered, cantaloupe-like rind and a deep orange interior, makes it one of France's most recognisable cheeses. When it comes to pairing Mimolette with drinks, here are some suggestions:
Young Mimolette
Young Mimolette has a smooth, slightly elastic texture and a mild flavour profile with sweet and creamy notes. It pairs well with light white wines or crisp beers. Its subtle aroma and gentle flavour make it an ideal option for those who prefer less intense cheeses.
Aged Mimolette
Aged Mimolette, on the other hand, has a harder, more brittle texture and a more intense flavour. Its deep nutty and earthy notes, along with hints of roasted nuts and slight spiciness, make it a perfect match for full-bodied red wines or strong, dark beers. The extra-aged variety, with its very hard and crumbly texture, can also stand up to robust drinks.
Specific Beverage Recommendations
When pairing Mimolette with beverages, consider the following suggestions:
- Oak-aged ales or stouts: The malty richness of these beers complements the creamy character of Mimolette.
- Rustic red wines: Try French Malbec, Carignan, or Cabernet Sauvignon. These wines have earthy notes that counterbalance the intensity of the cheese.
- Fruity red wines and ales: The sweetness of these drinks harmonises with the nutty undertones of Mimolette.
Mimolette's versatility allows it to be enjoyed in a variety of ways, whether as a snack on its own, grated over salads or pasta, or melted into savoury dishes. Its bold flavours and unique characteristics make it a staple of French cheese culture and a must-try for cheese enthusiasts.
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Frequently asked questions
Mimolette is a French cheese traditionally produced around the city of Lille. It is made from pasteurized cow's milk and has a spherical shape and a striking orange colour, similar in appearance to a cantaloupe melon. The cheese is aged for anywhere from three months to over a year, with tiny cheese mites encouraged to settle on the surface during maturation.
Mimolette is a hard cheese with bold, nutty, and tangy flavours. It can be enjoyed on its own or paired with complementary flavours such as crusty bread, dried fruits, nuts, and honey. It can also be melted and added to gratins and savoury dishes, or grated and used as a topping for pasta or salads.
Mimolette cheese can be purchased from specialty cheese shops or online retailers. Proper storage is important to maintain the quality and taste of the cheese. It should be wrapped and refrigerated after each use and not left unrefrigerated for extended periods.
