Mimolette

What Is Mimolette?

Mimolette is a hard cow's milk cheese originating from Northern France (around Lille), instantly recognizable by its bright orange interior and sphere-like shape. It gets its orange color from annatto (roucou), a natural plant-based coloring.

While its young form is somewhat soft and mildly sweet, long-aged varieties harden, dry out and gain a nutty-salty flavor. Its outer rind develops a pitted, uneven appearance over time.

Nutritional Value of Mimolette

Mimolette, as a hard cheese, contains high protein, fat and calcium; it provides about 360 kcal per 100 g (varies with age). Being a cheese, its sodium is also notable; moderate consumption is recommended. Values are approximate.

How Should Mimolette Be Consumed?

Since mimolette is rich in fat and sodium, it should be consumed in moderation as part of a balanced diet; even a small amount gives a rich flavor. The young variety can be sliced, the aged variety grated.

This information is general; mimolette is a food, not a substitute for medical treatment.

How Is Mimolette Selected?

Good mimolette has a vivid orange interior, texture suited to purpose (young: somewhat soft, aged: hard-dry), pleasant smell and an intact rind. Ones with off smells, unwanted mold or a moist-sticky surface are not preferred.

• Interior should be vivid orange
• Texture should suit purpose (young/aged)
• Should smell pleasant with an intact rind

How Is Mimolette Stored?

Mimolette is stored in the fridge, wrapped in cheese paper or loosely, so it can breathe; airtight wrapping causes sweating. The aged-hard variety keeps longer; the cut surface should be kept covered.

Using Mimolette in the Kitchen

Mimolette is used most on a cheese board, in sandwiches, salads, gratins and grated over pasta; its young form is sliced for snacking. The hard-aged variety is grated like parmesan, adding a salty-nutty flavor to dishes.

Why Is Mimolette Orange?

The source of the orange color is the natural annatto (roucou) dye added to the cheese; this additive gives the cheese its characteristic orange color without significantly affecting taste.

Frequently Asked Questions

Is mimolette similar to Edam?

They are related in terms of production; mimolette comes from a tradition resembling Edam, but it's set apart by its orange color and especially its long-aged, hard variety.

What is the difference between young mimolette and aged mimolette?

Young mimolette is somewhat soft and mildly sweet, while aged mimolette is hard, dry and more intensely nutty. Usage varies accordingly: young sliced, aged grated.

Is mimolette grated?

Especially its aged-hard variety is very suitable for grating; it adds a salty-nutty flavor to pasta, gratins and salads.