Mimolette 18 Month
$40.00 / Lbprice is $40.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 18 Months
- Cow Milk
- by Isigny-Sainte Mere
- France
- ApproachableAdventurous
- SoftHard
The first thing you notice about Mimolette is its signature striking appearance—a cratered, almost canteloupe-like rind and a deep orange interior. During the 18-month aging process, the classic French cheese develops its sweet, caramelly notes and crumbly, craggy texture. As you enjoy Mimolette, pair it with Fabrique Delices Duck Prosciutto and a drizzle of Continental White Gold Honey to balance the salty-sweet flavor.
“This cheese looks like a cantaloupe but tastes like candy. The rough rind hides a perfect orange interior. Once you cut into the cheese, the reveal is stunning. The butterscotch flavor pairs perfectly with toasted pecans.”
Cow's Milk, Salt, Ferments (Lactic, Ripening Ferments), Rennet, E160B Annatto Extract, E251 Sodium Nitrate
Allergens: Eggs, Milk
- Mimolette dates back to the 17th century.
- Legend has it that Louis XIV commissioned cheesemakers to create their own version of the Dutch Edam when France suspended Dutch imports during the Franco-Dutch War.
- Aged Mimolette is a cow’s milk cheese that is typically aged between 18 and 22 months, though it can be found at younger age profiles as well.
- The burnt orange color comes from the natural dye annatto, derived from seeds of the tropical achiote tree.
- During the process, cheese mites develop on the rind, aerating the cheese and fostering the development of deep caramel flavors.
- The French refer to these mites as “tiny affineurs,” due to their important role in the aging process.
- The mites consume bits of the rind, resulting in a distinct, cratered cantaloupe appearance.
- It’s rumored to have been the favorite cheese of French President Charles de Gaulle.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
- Once a wetland, the Isigny region of north-western France has evolved into a terrain that’s best known for its rich, clay soil and abundant grass.
- The cows that graze these lush, grass pastures are known for producing mineral-rich milk and cream that are used to create outstanding dairy products.
- Among the notable milk producers are Isigny Sainte-Mère, established in Calvados in 1932 and Sainte-Mère, created in 1909 in the neighboring Manche region.
- In 1980, the two dairy cooperatives merged to create Isigny Sainte-Mère, combining resources to build on tradition and create high quality products from the region’s lush terroir.
- The cream used in Isigny Sainte-Mère butter is considered the “grand cru” of the dairy world and is highly regarded throughout the world.
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