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 pâté. 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 pâté. 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.
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.