Mimolette
The mimolette is a cheese traditionally produced in the north of France of or it is originating, in the area of Lille (and thus called sometimes Boule of Lille) and also with the Netherlands.
It is a cheese containing cow's milk, with not cooked pressed paste, of an average weight of 2 kg. Its crust is grisâtre and its orange flesh. It is also called “Holland old man” or “swell of Lille”. Its name would come from a deformation of “calf”, the paste of the young mimolette being rather flexible. With the age, it becomes increasingly breakable.
According to its duration of refining, it can be young (three months), half-life (six months), old woman (twelve months) or extra old woman (two years).
The orange color of its flesh comes from a natural dye, the Rocou.
Its period of optimal tasting extends from April at September after a Affinage from 6 to 24 months, but it is good all the year.
See too
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