Mimolette

1. History

Mimolette is a French cheese inspired by Dutch Edam, created in the 17th century under Colbert's initiative, who banned foreign imports during the Franco-Dutch War for economic reasons[1][3]. Initially called Boule de Lille or Vieux Hollande, it was colored orange with annatto to distinguish it from the Dutch original[2][4]. Its current name emerged in the 20th century, referring to its semi-soft texture, and it was General de Gaulle's favorite cheese[1][7].

2. Physical characteristics

Mimolette is an uncooked pressed curd cheese made from cow's milk, with a spherical shape about 20 cm in diameter and 2-3 kg[3][4]. Its hard, rough rind is brushed during aging and sometimes coated with wax, while the orange paste gets its color from natural annatto[1][4]. Depending on aging, it goes from supple to crumbly, with young (3 months), old (6 months), and extra-old (18+ months) varieties[2].

3. Taste profile

Young Mimolette has a mild, slightly caramelized flavor with a semi-soft texture[1][2]. As it ages, it develops intense nutty, dried fruit notes with a spicy edge, becoming crunchy and granular in extra-old versions[2][9]. Its distinctive orange color does not affect its rich, lingering taste, perfect as a meal finale[4].

4. Production zone and period

Originating from French Flanders, Mimolette is mainly produced in northern France around Lille, and sometimes in Normandy like Isigny[1][5]. It is made year-round, but best enjoyed from April to September[3].

5. Certification

Mimolette has no protected designation like AOP or AOC[3]. It remains a traditional cheese without specific certification, produced artisanally in the North[1].