One country’s loss, another country’s gain. Mimolette

When old, coated with an orange, even ugly-looking rind, covered with little bugs called cheese mites (very friendly for us) that munch on the rind, but when young, covered with a layer of wax, Mimolette is one of the most screaming and visible French cheese there is and not just because of the intense orange colour (obtained from annatto seeds, the same colourant used for Cheddar). The taste too.

Originating in the Netherlands around the 17th century as Edam cheese, it was born in France later only thanks to the high taxes on imports (from the Netherlands to France) implemented by the finance minister of France, Jean-Baptiste Colbert. Since the Edam cheese import got so expensive but the love for it was so high, there was no other possibility but to produce one in France, and Mimolette, called by the name Boule de Lille (in gratitude to its birthplace —Lille), was born.

There are wide varieties of Mimolette, from the very young one to the aged, from three months to up to two or even more years old, that it does not only change the colour and rind, but taste as well — from creamy and buttery to very nutty and floral.

“Le fromage est le supplément d’un bon repas et le complément d’un mauvais

Cheese is supplement to a good meal and a compliment to a bad one”

When buying, note that the names state the age of the cheese:

- jeaune — aged for 3 months;
- demi-vieille — aged for 6–8 months;
- vieille — aged for 12–14 months;
- extra vieille — aged for 20–24 months.

PS. The classical Mimolette is 2.5-2.7 kg heavy.

Tasting notes

The older ones, full of notes of hazelnuts and herbs, are perfect for serving on a cheeseboard. The younger ones are, on the other hand, for use in melting and dishes like gratin, soufflé, sauces, and with vegetables.

Serving

Younger one will benefit in a company of light and fruity wines and Madeira. Older ones, aged over a year, will strive next to wines Cahors and Châteauneuf-du-Pape wines.

Little note on the rind. The colour is obtained from annatto seeds (the same that are used for Cheddar), while the rind of the older Mimolette cheese, the one that resembles soil in a way, is obtained by the little mites, who, feasting on that rind, make small holes, that let the cheese breathe and age just the way we like it. The skin is being washed several times during the process.