Mimolette

Mimolette is a firm, vibrant orange French cow's milk cheese with a distinct, complex flavor profile that shifts from mild and buttery when young to intense, nutty, and butterscotch-like with age. It boasts a dense, fudgy, or crystalline texture, often described as a cross between aged Gouda and Parmesan.

Mimolette is wonderfully adaptable; content to be eaten in simple wedges, shaved generously over a dish, or enjoyed alongside a good glass of wine.

Store these natural rind cheeses at 40 to 45 degrees Fahrenheit tightly wrapped in plastic wrap to prevent moisture loss. If the plastic wrap imparts a slightly “plastic” flavor to the cheese, simply scrape the surface before serving.

Mimolette is a cow’s-milk cheese with a story as colorful as its glowing orange interior. It was first made near Lille during the reign of Louis XIV, who, in a fit of national pride, banned Dutch cheeses and asked for a French version of Edam. To ensure no one confused the two, he ordered the new cheese to be dyed a vivid orange using annatto.

The result is a round, cannonball-like cheese—sometimes nicknamed Boule de Lille—with a dry, pitted rind that deepens from yellow-orange to brown as it ages. Inside, the paste begins semi-soft and supple, then gradually dries and firms, developing a fruity, mellow nuttiness that becomes richer and more complex over time.

Legend has it that when Dutch cheeses disappeared from local markets, the people of French Flanders—who had long enjoyed them—faced a choice: smuggle their beloved wheels across the border or make their own. Being practical souls, they chose the latter, and in doing so created a cheese that is now unmistakably French in both character and charm

In our own cellar history, Mimolette has made more than one memorable appearance—paired in May 2010 with Frolic Viognier and again in December 2017 with Perky Petit Verdot, a return visit id well earned by its sweet, gentle, and quietly distinctive personality