There’s no mistaking a mature Mimolette, thanks to its cannonball shape, bright orange interior and craggy rind, which comes from allowing tiny cheese mites to burrow into the surface, while also creating unique flavours and textures.

The cheese was developed in Flanders during the 17th century Franco-Dutch war (possibly at the request of King Louis XIV). Holland refused to export its popular cheese Edam to the French, so they developed their own copy cat version, adding the orange pigment annatto to give it a point of difference. The cheese is also known as Boule de Lille after the city where it was first matured.

Mimolette is made following the hard cheese process. As with Aged Gouda, the curds are washed to remove lactose – a process which keep the pH relatively high. The cheeses are moulded and pressed, and acidify on the press, before being brined.

Eating Mimolette

With its vibrant orange colour, Mimolette is a conversation starter of a cheese! Try serving alongside a very dark chocolate, washed down with tart and fruity saisons for a trio that’s sure to awaken your senses.


Learn about the four stages of tasting cheese and how to take tasting notes with this definitive guide to tasting cheese.

Read our Guide to tasting cheese.

This Cheese is part of the Master of Cheese Level One associate certificate