Mimolette 12 months

Picture of mimolette 12 months
Approx. Weight: 8 ounces
In Stock
Your Price: $11.83
Approx. Weight: 1 pound
In Stock
Your Price: $20.46

Mimolette is a hard cheese from Normandy, France and has the nickname Lille cannonball, the cannonball from Lille, in the North of France. Its origins goes back to the beginning of the 17th century, when French King Louis XIV, who was at war with the Dutch, decided to stop importing Dutch cheese. This was a highly unpopular decision and the French of the Northern regions created an imitation of the Dutch cheese which is the Mimolette.

Mimolette looks like an Edam because it is round, but that's about it. The flavor and structure are totally different. Mimolette is aged in caves and during the ripening process, the master cheesemakers and their microscopic helpers, the cheese mites work together to create this gourmet cheese. These cheese mites are naturally present on the crust of any aged cheese. For the mimolette, the cheese maker encourage their growth so they can eat the rind of the cheese. This is what helps the cheese to mature and breath in order to obtain its flavor and texture.

Mimolette has a distinctive flavor of butterscotch and caramel. The paste is colored to a deep orange color which darkens toward the rind. The texture is hard-firm and breaks easily during cutting.

Serve this special French cheese as an aperitif or as a dessert with a full-bodied Bordeaux red. This delicious cheese can also be finely grated, like Parmesan, and used on gratins or savory tarts or flans

We hand cut and wrap this cheese in wedges of 1 pound and 8 ounces

Country: France
Imported: Yes
Milk: Cow
Texture: Hard

This item usually ships from our Atlanta facility one business day after the day the order is processed.

This item is perishable and will require an insulated shipping container and freeze packs and must ship by shipping methods taking a maximum of three days.

Ingredients: Pasteurized cow's milk (contains lactose and casein), salt, lactic starters, rennet, annatto (color), eggwhite lysozyme (preservative).