Mimolette is a French cheese from Lille, created in the 17th century when Louis XIV sought a domestic substitute for Dutch Edam. It is instantly recognizable by its vivid orange interior, colored with annatto, and its cratered grey rind, which is produced by cheese mites deliberately introduced during aging.

Flavor Profile

Young Mimolette is firm and mild with a nutty sweetness. Extended aging transforms it: the paste hardens and darkens to a deep amber-orange, and the flavor concentrates into something intensely savory and nutty with caramel notes and a distinct salty tang. Aged wheels develop crystalline crunch and a hazelnut-like depth.

How to Serve

Serve aged Mimolette at room temperature in shards, where the striking color and crystalline texture make it a board standout. Young Mimolette slices and grates well for cooking. The rind is not eaten.

Pairing Suggestions

Pair with a Bordeaux, a Belgian ale, or a Port. Serve with dark bread, walnuts, dried fruit, and whole grain mustard.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Aged Mimolette is very stable and keeps for a month or more.