The typically atypical Mimolette cheese is a widely sought-after French delicacy!
Read more about it and find out detailed information about its origin, production and use in the kitchen.
Learn to combine it with the perfect wine, but also with beer.
What is Mimolette?
It is a hard cow’s milk cheese produced in Normandy, Brittany, Nord-Pas de Calais and other parts of France. It is also sometimes called Boule de Lille (boule translates as ball) because it is spherical in shape, slightly flattened at the top and bottom with a bright orange color that comes from roucou, a natural vegetable dye.
The roots of this cheese can be traced back to the 17th century, specifically to the reign of King Louis XIV.
This cheese has been called the French Eidam, although there are some differences between the two. An important difference is the origin of the milk.
The cheese is very popular throughout France. It is mainly used in appetizers to entice the taste buds. This delicious delicacy can be eaten young, but is usually aged for at least six months.
How is Mimolette made?
After pasteurizing the milk and adding milk bacteria and rennet, the curd is cut into small pieces, which are then soaked in hot water.
Annatto dye is also added, which gives it its characteristic color.
An important part is the use of microscopic cheese mites, which create the tiny holes necessary for the ripening of the cheese.
Did you know that …
Because of the mites that are essential to the creation of cheese itself, cheese has been banned in the United States by the US Food and Drug Administration? The process of producing and using these microbes has been identified as a potential health risk.
Mimolette species
- Young cheese matures for 3 months
- Semi-ripe matures for 6 months
- Aged for at least 12 months
- Extra mature is aged for at least 18 months
How does Mimolette taste?
In French, mi-mou means semi-soft and refers to the oily texture of this otherwise firm cheese. It has a light brown rind with a bright orange interior that darkens with age.
The matured cheese is often described as sharp, but at the same time soft, which has an intense fruity and nutty flavor, with subtle notes of caramel.
This flavor is ideal as a snack with a glass of beer. In addition to being bright orange in color, it is similar to Parmesan and can be used similarly.
Nutritional values of Mimolette (per 100 g)
| Calorie | Carbohydrates | Sugars | Fats | Saturated fatty acids | Proteins | Fiber | Salt |
| 353 calories | 2 g | 0 g | 26 g | 14 g | 28 g | 0 g | 635 mg |
What to prepare with Mimolette?
| The young cheese is usually served sliced and eaten on its own as part of plated plates |
| A more mature cheese is too hard to slice and is more likely to be broken into pieces or simply shaved and added as a garnish to salads or pasta |
| You can also prepare stuffed mushrooms with it, you can find inspiration in these recipes for stuffed mushrooms |
| For vegetarians, this salad with radishes, walnuts and cheese shavings is a great choice |
| Combine it on a plated plate with nuts, veal, chives, green apple or grapes |
Pairing with drinks
- dark beer with extra mature cheese
Fully matured cheeses go best with red wines:
- Cabernet Sauvignon
- Barolo
- Shiraz
Fully matured cheeses go best with full-bodied white wines :
- Chardonnay
- Pinot Gris
What to replace Mimolette with?
- Edam
- Gouda
- Mild cheddar
- Parmesan cheese
- Emmental
- Appenzeller
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