Bushra Griffith
Mimolette is a French cheese with a striking appearance and a unique flavour. It is spherical and similar in appearance to a cantaloupe melon, with a deep orange interior and a grey-coloured rind. The taste of Mimolette varies depending on its age, ranging from mild and nutty to salty and sharp. The cheese is traditionally produced in the city of Lille, France, and is said to have been created as a substitute for Edam cheese during the Franco-Dutch War in the 1670s. Mimolette has a distinct flavour and texture that has made it a favourite among cheese lovers worldwide.
| Characteristics | Values |
|---|---|
| Appearance | Striking, spherical, cantaloupe-like rind with a deep orange interior |
| Texture | Crumbly, craggy, semi-soft, oily |
| Taste | Salty, nutty, sharp, caramelly, earthy |
| Aroma | Mild |
| Type of milk | Pasteurized cow's milk |
| Manufacturer | Isigny Sainte Mère |
| Region | Northwestern France |
| Weight | 2 kg |
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What You'll Learn
Mimolette is a French cheese with a sharp, nutty flavour
The process of making Mimolette starts like most other cheeses: milk is mixed with lactic bacteria and rennet, along with annatto to give it its distinctive colour. The mixture is then left until the milk curdles, and the curds are cut into tiny pieces and soaked in warm water. This classifies Mimolette as a washed-curd cheese. Curd washing results in less whey, which means less lactose to convert into lactic acid, giving the cheese a sweeter taste and more buttery texture.
Mimolette typically has three stages of aging: demi-vielle or "half old", which is around six months of aging; vielle or "old", which is about a year aged; and tres-vielle or "very old", which is 18 months. The flavour profile of Mimolette changes dramatically with age, with younger Mimolette having a mild, nutty flavour, and older Mimolette developing a stronger, saltier nuttiness, along with hints of fruit or caramel.
Mimolette is a unique and beloved cheese, with a sharp, nutty flavour and a striking appearance. It is a favourite of many cheese enthusiasts and is known for its complex and distinctive taste.
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It is made from cow's milk and has an orange hue
Mimolette is a French cheese made from cow's milk. It has a spherical shape and is similar in appearance to a cantaloupe melon. It has a striking deep orange interior and a grey-coloured rind. The orange colour comes from the natural dye annatto, derived from the seeds of the tropical achiote tree. It has a rich, sweet, caramelly flavour and a crumbly, craggy texture. The flavour is also described as nutty, salty, and earthy.
The process of making Mimolette starts like most other cheeses: the milk is mixed with lactic bacteria and rennet, as well as annatto to give it its orange hue, and left until the milk curdles. The curds are then cut into tiny pieces and soaked in warm water, which classifies Mimolette as a washed-curd cheese. This process is supposed to give the cheese a sweeter taste and a more buttery texture.
Mimolette is typically aged between 18 and 22 months, though younger versions are also available. The flavour changes dramatically as the cheese ages, with older versions having a much stronger nuttiness. When younger, Mimolette has a mild, inoffensive flavour that resembles Parmesan. Many appreciate it most when it is "extra-old" (extra-vieille). At this point, the flesh takes on a hazelnut-like flavour.
Mimolette is traditionally produced around the city of Lille, France. It was allegedly created in 1675 by cheesemakers in Lille as a substitute for Edam cheese during the Franco-Dutch War, when France stopped importing Dutch goods. The French finance minister at the time, Jean-Baptiste Colbert, commissioned Flemish cheesemakers to create a similar cheese to Edam, but with a distinct appearance.
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The cheese is aged with mites, which enhance its flavour
Mimolette is a French cheese that was allegedly first created in 1675 in the city of Lille. It is traditionally produced in this region and is also known as Boule de Lille or vieux Hollande. It is a hard cheese with a semi-soft or oily texture and a bright orange colour, which comes from the natural dye annatto. The cheese is often compared to Dutch Edam in appearance and taste, as it was originally inspired by this variety.
Mimolette is typically aged for around 18 months, although it can be found at younger ages, and is divided into different types according to its maturation stage. The youngest variety, known as Mimolette Jeune, is aged for at least three but less than six months and has a mild, nutty flavour. The older variety, known as Mimolette Vielle, has a stronger, more complex flavour with hints of nuttiness, fruit, or caramel. The extra-aged variety, Mimolette Extra Vieille, is aged for around 18 months and has a salty, nutty flavour, resembling Parmesan.
The cheese is known for its striking appearance, with a deep orange interior and a rough, cratered rind. It is often compared to a cantaloupe melon due to its spherical shape and orange colour. Some people enjoy the contrast between its sweet, caramelly taste and salty notes. It is recommended to let the cheese warm up to room temperature to fully experience its flavour and texture.
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It has a complex aftertaste with hints of fruit or caramel
Mimolette is a French cheese that was first created in the 17th century. It is said to have been commissioned by King Louis XIV to replicate Dutch Edam cheese after France suspended imports from the Netherlands during the Franco-Dutch War. It is also known as Boule de Lille, after its city of origin, or vieux Hollande, which translates to "old Holland" in French.
Mimolette is a hard cheese with a semi-soft or oily texture. It has a spherical shape and is similar in appearance to a cantaloupe melon. It is typically bright orange in colour, with a grey-coloured rind that is caused by cheese mites added to the surface during the aging process. These mites are said to enhance the flavour of the cheese.
Mimolette has a complex aftertaste with hints of fruit or caramel. The aftertaste is especially notable when the cheese is allowed to warm to room temperature before consumption. When younger, its taste resembles that of Parmesan. As it ages, the flavour becomes stronger and nuttier, with some describing it as similar to hazelnut. The more the cheese ages, the stronger its earthy notes become.
Mimolette is typically consumed at different stages of aging, from young and fresh to fully aged and old. The aging process can last between 6 months to 18-22 months, and even up to 18 years for the "extra-old" (extra-vieille) variety. The longer the aging process, the harder the cheese becomes, and the more prominent its aftertaste.
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It is similar in taste to Parmesan, Cheddar and Edam
Mimolette is a French cheese that is similar in taste to Parmesan, Cheddar and Edam. It is a hard cheese with a spherical shape and a striking orange colour, often described as resembling a cantaloupe melon. The orange hue comes from the use of annatto, a natural dye derived from the seeds of the tropical achiote tree.
The flavour of Mimolette is described as nutty, salty, and sweet with hints of caramel. The cheese is aged for several months, and the longer it is aged, the stronger its earthy notes become. When young, Mimolette has a mild flavour and a smooth texture, making it a good starter cheese for those new to the world of cheese. As it ages, it develops a crumbly, craggy texture and a stronger taste.
Mimolette is traditionally produced in the city of Lille, France, and is said to have been created in 1675 by cheesemakers in the region. It is believed that the French finance minister at the time, Jean-Baptiste Colbert, commissioned Flemish cheesemakers to create a local variant of the popular Dutch Edam cheese, as trade with the Netherlands had been halted due to the Franco-Dutch War.
Mimolette has a unique characteristic of being covered with cheese mites during the aging process. These mites are added to the surface of the cheese, consuming parts of the rind and creating a distinct, cratered appearance. While the presence of mites may seem unusual, they play an important role in enhancing the flavour of the cheese.
Overall, Mimolette offers a complex flavour profile that has drawn comparisons to Parmesan, Cheddar, and Edam. Its distinct taste, texture, and appearance have made it a favourite among cheese enthusiasts around the world.
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Frequently asked questions
Mimolette is a French cheese that is often described as having a sharp, nutty, and salty flavour. It is also said to have hints of caramel and fruit.
Mimolette is typically aged between 18 and 22 months, though younger versions are also available. The ageing process affects the taste, with younger Mimolette having a milder flavour and older Mimolette having a stronger, nuttier taste.
Mimolette has a spherical shape and is similar in appearance to a cantaloupe melon. It has a deep orange interior and a grey-coloured rind caused by cheese mites that are added during the ageing process.
Mimolette is a traditional French cheese that is said to have originated in the city of Lille. It was allegedly created in the 17th century as a substitute for Dutch Edam cheese due to trade disruptions between France and the Netherlands.
Yes, Mimolette can be classified into different types based on its ageing process. These types include "Jeune," "Vielle," and "Extra-Vieille," which correspond to different stages of maturation.
