Description
Mimolette: the famous orange bowling-ball of a cheese from northern France. This cheese most likely was based on a Dutch Edam recipe and production started in the 17th century when the French minister Colbert blocked imports of foreign goods (including those tasty cheeses from Holland).
This unique cheese gets its vibrant hue from annatto seeds and craggy rind from cheese mites. It is nutty and savory in flavor and is great for cooking: shave over pasta or vegetables, or tuck into ravioli or agnolotti. Of course it’s also delicious for snacking and makes a striking accompaniment to a cheese board.
More Information
- Country of Origin
- France
- Region
- Hauts-de-France
- Type of Milk
- Cow
Fromi
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
No reviews yet.
Click the button below and be the first to review Mimolette (Pasteurized Aged Cow's Milk Cheese)
