Mimolette

Deeply embedded in French gastronomy, Mimolette symbolizes regional identity and culinary innovation. Its creation as "Boule de Lille" reflects historical adaptation, and today, it is celebrated in French cheese culture, often featured in specialty shops and paired with local wines and beers. The cheese’s unique aging process and appearance have made it a subject of curiosity and pride in both France and international gourmet circles.

• Mimolette’s rind is intentionally colonized by cheese mites, which help develop its flavor and distinctive pitted surface.
• The cheese’s vivid orange hue comes from annatto, a natural vegetable dye.
• Mimolette was created as a French answer to Dutch Edam, but its taste and texture are markedly different.
• Despite its fame, Mimolette does not have a Protected Designation of Origin (PDO) status.
• Extra-aged Mimolette can mature for up to 24 months, developing an intensely nutty, brittle character.

Mimolette is made exclusively from cow’s milk, which imparts a creamy, nutty base flavor that intensifies during aging. The richness and structure of cow’s milk are essential to the cheese’s firm texture and caramelized notes.

The production of Mimolette involves molding and draining cow’s milk curds, followed by natural aging in humid cellars. Cheese mites are deliberately introduced to the rind, aerating the surface and deepening flavor. No cooking or pressing is performed, preserving the cheese’s crumbly, dry texture.

Mimolette’s interior is firm, dry, and crumbly, growing more brittle with age. Its rind is thick, rough, and grayish-brown, marked by pitting from cheese mites—a hallmark of its maturation process and a key contributor to its complex taste.

Mimolette is aged from 3 months (young, "jeune") to 24 months (extra-old, "vieux" or "extra-vieux"). As it matures, the flavor evolves from mild and sweet to deeply nutty and caramelized, while the texture transitions from firm to brittle and crumbly.

• Sliced and served with bread or fruit as a table cheese
• Grated over salads, pastas, and savory pastries
• Featured on cheese boards for its color and texture
• Paired with robust red wines or Belgian-style beers

Mimolette does not currently hold a Protected Designation of Origin (PDO) or similar legal status. Its production is, however, regulated by French authorities, notably the Institut National de l’Origine et de la Qualité (INAO), ensuring adherence to traditional methods.

• Whole spherical balls
• Wedges cut from larger wheels
• Grated, suitable for culinary use

• Robust red wines, such as Bordeaux or Rhône blends
• Belgian-style beers, especially amber ales
• Fresh fruit, including pears and apples
• Rustic breads and nutty crackers

Choose Mimolette with a firm, dry interior and a rind that shows characteristic pitting. Store whole or cut pieces in the refrigerator, wrapped in waxed paper or cheese paper to allow breathing and prevent excess moisture. Grated Mimolette should be kept in an airtight container and used within a week for optimal flavor. Avoid plastic wrap, which can trap humidity and affect texture.