Mimolette

TASTING NOTES FROM THE CURATOR

Beneath its craggy exterior, the Mimolette has a fruity aroma. Its dense, smooth texture makes it comparable to the Dutch Edam, though it possesses an intensely nutty, sweet butterscotch flavor all of its own. Its chewy texture gives way to a fudgy, mouth-filling finish.

This cheese’s bright tangerine color comes from the incorporation of annatto seeds into the curding process. An important part its affinage is the use of microscopic cheese mites to create tiny holes crucial to the ripening process. These mite colonies are strictly regulated to ensure proper maturation.

PAIRINGS

The Mimolette goes beautifully in omelets and other dishes that require sharp Cheddar-like cheeses. On a cheese board, it is best sampled with barely salted crackers and toasted walnuts. Its powerful flavor pairs with rustic, earthy red wines like Malbec, Cabernet Sauvignon, or Carignan. We like it with our velvety Portuguese wine, Quinta da Bica Vinhas Velhas (2015). For a match in intensity, fortified wines like Banyul or Sherry make perfect partners for it too. This bold boule’s malty undertones also make it a beer-lover’s choice—best with oak-aged ales or stouts.

BY ORDER OF THE SUN KING

During the reign of Louis XIV, when France was at war with the Netherlands, trade of the then-popular Edam cheese was banned. The people of Lille decided to make their own version from the same basic recipe—with a twist. Thus, the Mimolette, with its flattened top and bottom and distinct pâté color, was born.

In its whole round form, this cheese is particularly tough to crack open, requiring the same technique as that used for the Parmigiano Reggiano. To add to its notoriety, the Mimolette was temporarily banned in the United States in the early 2010s because of the mites and the dust from their holes.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Hard cheeses should ideally be wrapped in cheese paper after opening. An alternative is to wrap them tightly in parchment paper to allow them to breathe. Moisture is not as big a problem for hard cheeses as it is for other kinds, but don’t forget to write up a label with the date you first opened the package and to replace the parchment paper every time you open the cheese. It will be fine for up to one month.