Mimolette

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.