Mimolette vieille / 2.75 to 3kg / Cow/ Pasteurised / Animal rennet / hard uncooked pressed / Hauts de France / 29% fat / assertive taste, both distinctive and fruity.
Mimolette is a typical cheese from Nord-Pas-de-Calais. It was born under Louis XIV when the importation of Dutch cheeses was prohibited after one of the first commercial acts of isolationism ever taken. The French made their own Edam inspired cheeses, coloured them with annatto, a natural red colouring extracted from the Achiote shrub seeds from central America, and ripened them in cellar in the Old Lille owing them to be nicknamed Boules de Lille.
It is one of the few hard cheeses aged solely with the help of a cheese mite ( artisou ), thousands of them actually. They pepper the surface of mimolette with craters of various depths while munching they way through the cheese for two years and more.
Our mimolette is aged for 13 months.
To make the most of its assertive taste, both distinctive and fruity, take your Mimolette Vieille out of the fridge at least 1 hour before tasting it.
Its texture, both firm and crumbly, is very practical: as an aperitif, its orange colour will look great, in cubes or on small canapés.
How about shaving some on a mixed salad? It will look great and add tons of flavour.
In can be cooked too, grated or crudely broken up in a quiche, what will you do with it?
As for drinks, mimolette is ideally accompanied by a port or a round and full-bodied red wine like Médoc.
Mimolette vieille 13 months
Milk, Lactic ferments, Salt, Rennet.
Energy 1611 kj
(385 kcal)Fat 29g Saturated fat 23 g Carbohydrates 0 g Fibers 0 g Proteins 31 g Salt 3 g