- French Cheeses
- Quality of cheese
- The French way of life
© V. RIBAUT / Les Studios Associés / CNIEL
Mimolette or Mimolette Jeune originated in the Nord-Pas-de-Calais, but today it can be made anywhere in France.
The hue of the cheese was originally produced by annatto, a Brazilian seed that was used as a natural food coloring.
The cheese’s maturation period is of at least six weeks, but it can bear the following age indications: “demi vieille” or “étuvée” after six months of maturation, and “vieille” or “étuvée” after twelve months of maturation. You can also talk about extra-vieille (18 months).
The legal definition of Mimolette was established by the French decree of April 27, 2007.
A thin, rough, dry rind of a gray to brown color; a very homogeneous, very dense orange to reddish paste that can occasionally show a few small round bubbles.
The texture of this cheese varies from soft to firm and brittle depending on its age. Its flavor is lightly salty; its taste is mild and buttery when the cheese is young, but it becomes more persistent and takes on hazelnut notes as it matures.