Mimolette Cheese: Exploring Its Unique Heritage, Craftsmanship, and Bold Flavours

Introduction

Mimolette, a cheese with a striking appearance and rich history, is a true gem of the French cheesemaking tradition. This blog post will guide you through the captivating story of Mimolette, from its origins to the intricate process behind its creation. We’ll explore the unique steps involved in its production using the Academy of Cheese’s Make Post-Make model and apply the Structured Approach to Tasting Cheese to fully appreciate its bold and nutty flavours. Join us as we delve into the heritage, craft, and complex taste profile that make Mimolette a distinctive and cherished cheese.

The History of Mimolette

Often affectionately called the “Boule de Lille” after its place of origin, was first created in the 17th century. Commissioned by King Louis XIV, Mimolette was originally intended as a French alternative to the popular Dutch Edam, which was banned during a trade embargo. This hard, orange-hued cheese quickly became a symbol of regional pride in the Lille area of northern France. Its name, derived from the French word mollet (meaning soft), refers to its initial texture before it matures into a much harder consistency. Today, Mimolette remains a staple of French cheese culture, renowned for its vibrant colour and unique ageing process.

Mimolette: The Make Post-Make Model

Mimolette’s production is a fascinating journey that can be understood through the Academy of Cheese’s Make Post-Make model, which breaks down cheesemaking into distinct stages.

1. Make Stage

Mimolette is crafted from cow’s milk, often pasteurised, and coloured with annatto to achieve its signature orange hue. The milk is coagulated using animal rennet, and after cutting the curd, it is gently stirred and heated to expel whey. Once the desired curd texture is achieved, the curds are moulded into the characteristic cannonball shape, pressed, and then brined to enhance flavour and preserve the cheese.

2. Post-Make Stage

The post-make stage is where Mimolette truly develops its character. The cheese is aged for anywhere from three months to over a year. During this time, it is regularly turned and brushed to remove mould. Interestingly, tiny cheese mites are encouraged to settle on the surface during maturation, as their activity helps create the cheese’s rough, cratered rind, which is a hallmark of Mimolette. The ageing process enhances the cheese’s flavour, transforming it from a mild, almost sweet profile to a deeply nutty and tangy experience as it matures.

Understanding these stages sheds light on the artisanal practices that contribute to Mimolette’s distinctive texture and flavour​​.

Where is Mimolette Made?

Mimolette is predominantly produced in northern France, particularly around Lille. The cheese’s production is steeped in local tradition, and although similar styles are made elsewhere, true Mimolette comes from this specific region. Its production involves both traditional techniques and a commitment to preserving the cheese’s unique characteristics, ensuring that each wheel reflects the rich history of its origin.

The Unique Role of Cheese Mites

Cheese mites play a surprisingly crucial role in the development of Mimolette’s unique rind. These microscopic creatures help aerate the surface, contributing to the formation of its rough, cratered texture. While some may find the idea unusual, this natural process is integral to Mimolette’s maturation, enhancing both its flavour and texture​.

Characteristics of Mimolette

Mimolette is easily recognisable by its bright orange interior and tough, cratered rind. The texture varies significantly with age, ranging from firm and slightly elastic when young to hard and brittle as it matures. The cheese’s distinctive spherical shape and vivid colour make it a striking addition to any cheeseboard. Its appearance is matched by a complex taste profile that evolves over time, offering a unique sensory experience with each stage of maturity​.

What Does Mimolette Taste Like?

To fully appreciate the bold flavours of Mimolette, we can apply the Academy of Cheese’s Structured Approach to Tasting Cheese, which guides us through a series of sensory assessments:

Appearance:

Instantly recognisable by its vivid orange colour, achieved through the addition of annatto. The rind, pocked with tiny craters, hints at the cheese mites that play a role in its maturation.

Aroma:

The aroma can range from mild and sweet in younger cheeses to more intense, with nutty and roasted notes, as it ages.

Taste:

Young Mimolette offers a mild, slightly sweet flavour with hints of caramel, while older Mimolette is more complex, delivering rich, nutty, and earthy notes with a pronounced umami finish.

Texture:

Mimolette’s texture evolves from smooth and slightly chewy in its youth to crumbly and firm as it ages. The cheese’s density and structure change with time, contributing to its layered flavour experience​​.

Types of Mimolette

Mimolette is a unique cheese that comes in various types, primarily distinguished by its ageing process. Each type offers a different sensory experience, evolving in taste, texture, and aroma over time. Below, we explore the main types of Mimolette:

1. Young Mimolette (Jeune) – Aged for approximately three months.

• Characteristics: Young Mimolette has a smooth and slightly elastic texture. Its flavour profile is mild, with sweet and creamy notes that are reminiscent of fresh milk and light caramel. The aroma is gentle, making it an ideal introduction to this cheese for those who prefer subtler tastes.
• Usage: Perfect for snacking on its own or as part of a cheese board. It pairs well with light white wines or crisp beers.

2. Semi-aged Mimolette (Demi-Vieille) – Aged between 6 to 9 months.

• Characteristics: At this stage, Mimolette begins to develop a firmer texture and a more pronounced flavour. The sweetness is balanced with nutty, slightly earthy undertones, and the aroma becomes more complex. The cheese has a bright orange colour, achieved by adding annatto during production.
• Usage: Excellent for grating over salads or pasta, where it adds a mild yet distinctive nutty flavour. It pairs nicely with fruity red wines and ales.

3. Aged Mimolette (Vieille) – Aged between 12 to 18 months.

• Characteristics: Aged Mimolette has a hard, brittle texture and a more intense flavour profile, featuring deep, nutty, and earthy notes. The cheese’s aroma is robust, with hints of roasted nuts and a slight spiciness. The rind, covered in a rough, cratered surface from cheese mites, contributes to its characteristic appearance.
• Usage: Perfect for grating over savoury dishes or enjoyed on its own as part of a sophisticated cheese platter. Pairs well with full-bodied red wines or strong, dark beers.

4. Extra-aged Mimolette (Extra-Vieille) – Aged for over 24 months.

• Characteristics: The extra-aged variety of Mimolette is the most intense in flavour. It has a very hard and crumbly texture, with a rich, complex taste that includes sharp, nutty, and umami notes. The aroma is powerful, reflecting its prolonged maturation process. This type of Mimolette also features a highly developed rind, contributing to its bold character.
• Usage: Best enjoyed in small quantities to appreciate its depth of flavour. It can be paired with robust wines such as Bordeaux or Port, or aged spirits like whisky.

Using Mimolette

Mimolette’s versatility in the kitchen makes it a favourite among cheese enthusiasts. Here are some popular ways to enjoy this remarkable cheese:

• On Its Own: Enjoy Mimolette as a standalone snack, especially when aged. The complexity of its flavours shines when savoured in small, thoughtful bites.
• Grated over Dishes: Use aged Mimolette to add a sharp, nutty flavour to pasta, salads, or gratins. Its firm texture makes it ideal for grating.
• In Cheese Boards: Pair Mimolette with a selection of nuts, dried fruits, and charcuterie. Its vibrant colour and unique flavour make it a standout addition.
• With Beverages: Mimolette pairs beautifully with robust beverages like red wine or a rich beer. The cheese’s nutty, earthy flavours complement these drinks perfectly.
• As a Cooking Ingredient: Incorporate Mimolette into quiches, soufflés, or savoury pastries. Its melting properties and distinct flavour can elevate many dishes.

Alternatives to Mimolette

If you’re looking for a substitute for Mimolette, several cheeses offer similar characteristics:

1: Edam

Edam, with its mild, slightly nutty flavour, is the original inspiration for Mimolette. It shares a similar texture and can be used in a variety of dishes.

View Edam in our Cheese Library

2: Gouda

Aged Gouda, with its caramel notes and firm texture, is an excellent alternative, providing a comparable flavour profile and versatility.

View Aged Gouda in our Cheese Library

Conclusion

Mimolette is more than just a cheese; it’s a reflection of French heritage and craftsmanship. Whether enjoyed on its own or as part of a dish, Mimolette’s bold flavours and unique ageing process make it a must-try for any cheese lover. We invite you to explore this vibrant cheese, experiment with it in your recipes, and discover how its complex flavours can transform your culinary creations​.