Over 1000 Cheeses: Mimolette
Origin
- Country: Netherlands
- Area: Originally from Flanders area.
Name
- Common: Mimolette
- French: Boule de Lille
Types & Flavourings
- Demi-Vieille/Half Old (aged 6 month) Mimolette
- Vieille/Old (aged 1 year) Mimolette
- Tres Vieille/Extra Old (aged 2 years) Mimolette
Brands
Manufacture
Ingredients
- Base: Cow's Milk
- Fat Content: 40%
Pasteurized
- Yes
Aging
- 2 months to 2 years.
Senses
Appearance
- Roundish ball of 20 cm/9 in diameter and weighs between 3 and 4 kg or 7-9 pounds. It is not a perfect sphere but is slightly flattened at both ends where it has sat while aging. It looks like a large ripe cantaloupe melon. When young the grey crust is supple, but with age it becomes harder and more pock marked, moon like surface. The cheese is bright orange coloured, from natural colourant Achiote.
Scent
- Strength: 3
- Description: Nutty
Texture
- Hardness: 4
- Description: Crumbly
Taste
- Strength: 3
- Description: ???
Discussion
The cheese originated in Holland and is made in a similar way to Edam. It is believed to have been introduced to France when Flanders was a part of that country. Some believe that in the 17th century the French minister Colbert forbade the importation of foreign goods, including cheese, and so the French began making it for themselves. Others believe that Mimolette Cheese was originally made at the request of France's King Louis XIV, who wanted a round French cheese similar to Dutch Edam, but to differentiate it, he had it colored orange. Either way it is now made in Flanders and also in other parts of France, particularly Brittany, and it is often known as 'Boule de Lille'. The name Mimolette derives from 'mi-mou' meaning 'half-soft'. The name Boule de Lille derives from a ripening cellar in the city of Lille, where the cheese was originally matured. Maturing Mimolette involves storing them in damp cellars and turning them every week. At the same time the surface of the cheese is brushed to remove cheese mites which are allowed to feast on its surface and thereby infusing flavour by their action. As the cheese ages, evidence of mites can be seen in the pitted and moon like surface which appears on the cheese. Mimolette can be eaten young but is usually matured for a minimum of six months when it is called 'demi-étuvée' or 'demi-vielle' (half old). Most Mimolette lovers prefer extra-old as the cheese is more hazelnut flavoured, even though as old it is harder. The texture is firm and oily and the colour a vivid orange. With ageing it slowly hardens and dries and the colour changes from carrot to orange-brown. At twelve months it is called 'vielle en étuvée' (old) and at two years it is called 'très vielle' (very old) when it has a firm texture with a very nutty flavour and a thick brown-grey crust. Mimolette was supposed to be French General & President Charles de Gaulle's favourite cheese.
Links
- French Cheese Manufacturer Isigny Ste Mère's cheese page in French and English.
- British Cheesemonger Teddington Cheese's webpage on Mimolette Cheese.
- Wikipedia - Mimolette Cheese
Additional Pictures
