Pre-ordered Mimolette Vieille by… | 🦆The Bow Tie Duck Manila
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Pre-ordered Mimolette Vieille by Fromagerie Beillevaire

A Boule of Substance

This hard cow’s milk cheese, award­ed the Label Rouge of excep­tion­al qual­i­ty, is com­pa­ra­ble to the Dutch Edam, but pos­sess­es love­ly, unique fla­vor notes that declare it unde­ni­ably French.

TAST­ING NOTES FROM THE CURATOR

Mimo­lette Vieille, is some­times also called the ​“boule of Lille”, after the region that has been pro­duc­ing it since the 17th cen­tu­ry. It is iden­ti­fi­able by its cheese mite-caused pock­marked rind, round with a flat­tened bot­tom, and its vibrant orange pâtĂ©. This col­or­ing comes from the annat­to seeds incor­po­rat­ed into the cur­d­ing process. It has an intense­ly fruity aro­ma and a dense, smooth tex­ture to the pâtĂ©. On the palate, it is very nut­ty and sweet, with pro­nounced but­ter­scotch fla­vors. It has to be aged for 13 months to acquire its Label Rouge.

PREPA­RA­TION OR PAIRINGS

The Mimo­lette makes a won­der­ful replace­ment for Ched­dars in omelets, but it is a strik­ing sight on a cheese board. Because of its intense fla­vors, it requires few accou­trements. Crack­ers or baguette slices, toast­ed wal­nuts, and the sweet­est, dark­est grapes — these are all you need with such a fla­vor­ful cheese. 

We like to pair this cheese with rus­tic, earthy reds like Carig­nan, Mal­bec, or the ver­sa­tile Caber­net Sauvi­gnon. If you pre­fer some­thing stronger, for­ti­fied wines like Banyul or Sher­ry are your answer. We also love it with our Queve­do 10-Year-Old Tawny Port! Or if beer is your drink of choice, go for an aged ale or a Stout.

A NET­WORK OF CHEESES

Pas­cal Beill­e­vaire rev­o­lu­tion­ized the cheese indus­try by com­bin­ing his pas­sion for this all-impor­tant part of French cui­sine with his pas­sion for busi­ness. From his fam­i­ly farm called La Vacher­esse, found in Machecoul, in the Loire region of France, he start­ed out craft­ing his own cheeses rough­ly 30 years ago. Because of his respect for tra­di­tion and the main­te­nance of high qual­i­ty stan­dards, he is now the proud own­er of an empire that spans 4 work­shops, 4 cave units for aging, and 400 vari­eties of cheese. 

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.

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