| MIMOLETTE |
 Description:
This cheese is also
known under the name of Boule de Lille. The reason being is that the cheeses
were originally matured in cellars situated in the town of Lille. The method of
production of the Mimolette is the same as the Dutch cheese Edam. Some say the
cheese originated in Holland, others claim it was always produced in France.
The truth probably lies in the fact that in the 17th century Colbert forbade
the importation of foreign cheeses. The people in Northern France started
producing their own. It was only in 1935 under a treaty between France and
Holland that the Mimolette was officially recognized.
The pate is
semi-hard, pressed and has a colour of orange due to the natural Rocou
colouring.
Texture:
The name Mimolette derives from
Taste:
The Mimolette is at
its best after 18 months of maturing: the pate becomes hard and crumbly with a
salty, perfumed taste. An excellent cheese for the kitchen, on a savoury
appetizer, in salads either grated or in cubes. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
3000 g |
| Affinage |
 |
6 to 24 months |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
