Mimolette

What Is Mimolette?

Mimolette is a hard cow’s milk cheese that originated in northern France, around Lille, and is instantly recognizable by its bright orange interior and spherical shape. It gets its orange color from annatto, a natural plant-based coloring (also called roucou).

When young, it is somewhat soft and mildly sweet. Varieties aged for a long time become hard and dry and develop a nutty, slightly salty flavor. The rind becomes increasingly pitted over time.

Mimolette Nutrition Facts

As a hard cheese, Mimolette is high in protein, fat, and calcium; it provides about 360 kcal per 100 g, depending on its age. It also contains a notable amount of sodium, so moderate consumption is recommended. Values are approximate.

How to Eat Mimolette

Because Mimolette is high in fat and sodium, consume it in moderation as part of a balanced diet; even a small amount adds a full flavor. The young variety can be sliced, while the aged variety can be grated.

This is general information; Mimolette is a food and is not a substitute for medical treatment.

How to Choose Mimolette

Good Mimolette has a vivid orange interior, a texture suited to its intended use (young: somewhat soft; aged: hard and dry), a pleasant smell, and an intact rind. Avoid cheese with an off odor, unwanted mold, or a damp, sticky surface.

• The interior should be vivid orange
• The texture should suit its intended use (young or aged)
• It should smell pleasant and have an intact rind

How to Store Mimolette

Store Mimolette in the refrigerator, wrapped in cheese paper or loosely wrapped so it can breathe; airtight wrapping can cause moisture to build up. The aged, hard variety keeps longer; cover the cut surface.

Using Mimolette in the Kitchen

Mimolette is commonly served on cheese boards and in sandwiches, salads, gratins, and grated over pasta; the young variety can be sliced and served as a snack. The hard, aged variety can be grated like Parmesan and adds a salty, nutty flavor to dishes.

Why Is Mimolette Orange?

The orange color comes from annatto, a natural coloring added to the cheese (also called roucou); it gives the cheese its characteristic orange color without significantly affecting the flavor.

Frequently Asked Questions

Is Mimolette similar to Edam?

They are related in how they are made; Mimolette comes from a tradition similar to Edam, but differs in its orange color and especially in its long-aged, hard variety.

What is the difference between young and aged Mimolette?

Young Mimolette is somewhat soft and mildly sweet, while aged Mimolette is hard, dry, and more intensely nutty. How it is used also differs: slice the young cheese and grate the aged cheese.

Can Mimolette be grated?

The aged, hard variety is especially suitable for grating; it adds a salty, nutty flavor to pasta, gratins, and salads.