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Cheese Description:
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» Mimolette «
Creamery, hard, cow's milk cheese produced in Flanders and Normandy. Basically, it is a matured Edam that is allowed to ripen for around six month to nine. The natural rind ranges in color from yellow orange to light brown and is pitted, dry and hard. Intensely fruity, it is popular as a cooking cheese and as a snack to eat with a glass of beer. When young (4 - 6 month), the cheese is firm compact and slightly oily with a subtle fruity aroma and a mellow nutty taste. Most of this cheese is, however, eaten when aged. The bright, deep tangerine color of the cheese is due to the natural dye, annatto. Mimolette is also known as Boule de Lille.
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Country: | France |
Milk: | cow milk |
Texture: | semi-hard |
Fat content: |
40 %
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Recommended Wine: | Banyuls |
Producer: |
Philippe Olivier
43 - 45 rue Thiers
62200 Boulogne-sur-Mer
Henry Voy
La Ferme Saint-Hubert
21 rue Vignon
75008 Paris
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