Mimolette (mee-mo-leht) is one of the more unique looking cheeses out there.
Not only because of its bright orange color, but its rind has a cratered, rock-like look to it.
Quick Facts About Mimolette
Type of Cheese: Hard
Milk Type: Cow, Pasteurized
Type of Rennet Typically Used: Animal
Origin: Lille, France
Aging: 6 Weeks to 2 Years
Price Range (lb): $20-$40, depending on age
Availability: You should be able to find this one in most cheese shops
Name Controlled?: No
So What Does Mimolette Taste Like?
Mimolette transforms in taste as it matures. When young (around 3 months), it has a smooth, slightly elastic texture with a mild, buttery flavor and hints of hazelnut.
As it ages, the texture becomes firmer and more brittle, while the flavor deepens into a rich, nutty, and caramelized profile with subtle notes of butterscotch and toasted bread. By the time it reaches 18-24 months, Mimolette is intensely savory, with a crumbly texture and a deep umami richness that lingers on the palate.
How to Serve Mimolette & What to Pair it With
Mimolette’s tough, spherical shape can make cutting tricky.
Use a strong cheese knife or a chef’s knife to slice through the rind, then break it into smaller chunks with a cheese cleaver or paring knife.
For an easier approach, let it warm slightly at room temperature before cutting. Serve thin slices or crumbles on a cheese board, or shave over dishes for an extra punch of flavor.
Pairing Recommendations
Mimolette’s rich, nutty profile pairs beautifully with a variety of foods and drinks.
Try it with dark chocolate, pistachio butter, Marcona almonds, apples, or prosciutto for a balanced contrast of flavors. When it comes to drinks, it shines alongside Chianti, dessert wines, Malbec, Cabernet Sauvignon, IPAs, and Scotch ales.
Fun Fact
You may have already heard, and yes, the rind forms its unique texture from cheese mites. These little critters nibble away at the rind, aerating the cheese and enhancing its deep, complex taste.
But don’t worry! You won’t be seeing any mites crawling around when you order it at the counter or take it home. Before Mimolette is sent out, it is carefully brushed and cleaned to remove any remaining mites during the aging process. It’s completely safe to eat!
History & Origins
Mimolette hails from France, specifically the northern region of Lille. It has earned the nickname “Boule de Lille” (Ball of Lille).
It was originally created in the 17th century when Louis XIV wanted to wean France off Dutch cheeses like Edam.
To get that distinctive orange hue, cheesemakers added annatto, a natural coloring agent derived from achiote seeds. The result? A cheese that not only rivaled Edam but stood out with its rich flavor and eye-catching color.
Recipes to Try with Mimolette
Mimolette Nutritional Facts
- Serving Size: 1 oz
- Calories: 110
- Total Fat: 9g (6g saturated)
- Cholesterol: 25 mg
- Sodium: 250mg
- Protein: 7g
- Calcium: 200mg
Alternatives to Mimolette
When Young:
- Young Goudas (Red Wax Gouda)
- A milder, creamier alternative
- Edam
- less intense, nuttier and slightly softer
- Cantal
- shares Mimolette’s nutty, buttery qualities
When Aged:
- Aged Gouda (Noord Hollander)
- butterscotch and caramel notes with a similar texture
- Parmigiano Reggiano
- crystalline crunch and nutty flavors
- Aged Cheddar
- shares Mimolette’s sharp, complex bite