Mimolette 24 Mths

This cheese is also known under the name of Boule de Lille. The reason being is that the cheeses were originally matured in cellars situated in the town of Lille. The method of production of the Mimolette is the same as the Dutch cheese Edam. Some say the cheese originated in Holland, others claim it was always produced in France. The truth probably lies in the fact that in the 17th century Colbert forbade the importation of foreign cheeses. The people in Northern France started producing their own. It was only in 1935 under a treaty between France and Holland that the Mimolette was officially recognized. The pate is semi-hard, pressed and has a colour of orange due to the natural Rocou colouring. The Mimolette is at its best after 18 months of maturing: the pate becomes hard and crumbly with a salty, perfumed taste. An excellent cheese for the kitchen, on a savoury appetizer, in salads either grated or in cubes.
Region: Nord-Pas-de-Calais
Milk: Cow
Seasons: All Seasons
Classification: Hard
Weight and Shape: 2.5-2.7Kg ball

Tasting Notes:

As it ripens, the paste of this colourful cheese changes from bright orange to orange-brown and the texture becomes brittle. The flavour is mild but becomes stronger with age.

How to enjoy:

Eat as an appetizer. Serve with all light and fruity wines, such as Côte de Beaune, but it is commonly served with beers, port or Madeira.


White wine: Riesling (Riesling grape)
Red Wine: Châteauneuf-du-Pape (Grenache Noir, Syrah grapes)
Sources: The World Cheese Book (Editor-In-Chief: Juliet Harbutt)
References: fromages.com | cheese.com | wikipedia.org