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Trou du Cru
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Valdeon
Vieux Boulogne

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Sherry, Porto, strong beer.
From Milk
Season for indulging
Weight
3000 g
Affinage
6 to 24 months
Pate (dough)
Uncooked, pressed semi-hard cheese


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