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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.


Mimo¬≠lette Vieille, is some¬≠times also called the ‚Äč‚Äúboule of Lille‚ÄĚ, after the region that has been pro¬≠duc¬≠ing it since the 17th cen¬≠tu¬≠ry. It is iden¬≠ti¬≠fi¬≠able by its cheese mite-caused pock¬≠marked rind, round with a flat¬≠tened bot¬≠tom, and its vibrant orange p√Ęt√©. This col¬≠or¬≠ing comes from the annat¬≠to seeds incor¬≠po¬≠rat¬≠ed into the cur¬≠d¬≠ing process. It has an intense¬≠ly fruity aro¬≠ma and a dense, smooth tex¬≠ture to the p√Ęt√©. On the palate, it is very nut¬≠ty and sweet, with pro¬≠nounced but¬≠ter¬≠scotch fla¬≠vors. It has to be aged for 13 months to acquire its Label Rouge.


The Mimo¬≠lette makes a won¬≠der¬≠ful replace¬≠ment for Ched¬≠dars in omelets, but it is a strik¬≠ing sight on a cheese board. Because of its intense fla¬≠vors, it requires few accou¬≠trements. Crack¬≠ers or baguette slices, toast¬≠ed wal¬≠nuts, and the sweet¬≠est, dark¬≠est grapes‚ÄČ‚ÄĒ‚ÄČthese are all you need with such a fla¬≠vor¬≠ful cheese. 

We like to pair this cheese with rus¬≠tic, earthy reds like Carig¬≠nan, Mal¬≠bec, or the ver¬≠sa¬≠tile Caber¬≠net Sauvi¬≠gnon. If you pre¬≠fer some¬≠thing stronger, for¬≠ti¬≠fied wines like Banyul or Sher¬≠ry are your answer. We also love it with our Queve¬≠do 10-Year-Old Tawny Port! Or if beer is your drink of choice, go for an aged ale or a Stout.


Pas¬≠cal Beill¬≠e¬≠vaire rev¬≠o¬≠lu¬≠tion¬≠ized the cheese indus¬≠try by com¬≠bin¬≠ing his pas¬≠sion for this all-impor¬≠tant part of French cui¬≠sine with his pas¬≠sion for busi¬≠ness. From his fam¬≠i¬≠ly farm called La Vacher¬≠esse, found in Machecoul, in the Loire region of France, he start¬≠ed out craft¬≠ing his own cheeses rough¬≠ly 30 years ago. Because of his respect for tra¬≠di¬≠tion and the main¬≠te¬≠nance of high qual¬≠i¬≠ty stan¬≠dards, he is now the proud own¬≠er of an empire that spans 4 work¬≠shops, 4 cave units for aging, and 400 vari¬≠eties of cheese. 

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but¬≠ter draw¬≠er of a refrig¬≠er¬≠a¬≠tor, not on the shelves them¬≠selves. This is to help reg¬≠u¬≠late their tem¬≠per¬≠a¬≠ture and humid¬≠i¬≠ty lev¬≠els‚ÄČ‚ÄĒ‚ÄČand pre¬≠vents the for¬≠ma¬≠tion of mold. Once opened, they should not be kept in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. Hard cheeses should ide¬≠al¬≠ly be wrapped in cheese paper after open¬≠ing. An alter¬≠na¬≠tive is to wrap them tight¬≠ly in parch¬≠ment paper to allow them to breathe. Mois¬≠ture is not as big a prob¬≠lem for hard cheeses as it is for oth¬≠er kinds, but don‚Äôt for¬≠get to write up a label with the date you first opened the pack¬≠age and to replace the parch¬≠ment paper every time you open the cheese. It will be fine for up to one month.

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