Also known as Boule de Lille, the French Mimolette is a half-hard paste cheese (its name is derived from mi-molle, meaning half-soft). The fabrication of the French Mimolette is modeled after the Dutch Mimolette. In fact, because cheese importation was banned in France by Colbert in the 17th century, the French began making their own cheese. It has been officially recognized since 1935, the date of a treaty between France and Holland. Its natural rind is grey in colour and rugged looking, resulting from the actions of harmless cheese mites. The orange colour of the paste is due to a natural colorant called anatto.
FLAVOUR: The Mimolette is at its best if it is aged for at least 18 months. After this period of time, the paste becomes dry and grainy in texture and salty and fragrant in flavour.
HOW TO SAVOUR: It is best on canapés, diced in a salad, or au gratin if the Mimolette is old.
