Mimolette
Mimolette is also known as Boule de Lille - ball from Lille. It is said that it has the name because of the ripening cellars of Lille, where the cheese originally was ripened, but the name Mimolette comes from mimou - half soft. The mature cheese has a rubbery texture and distinctive flavour. The rind is fairly smooth in the young cheese but, as it ages, it becomes thick and deeply pitted. The paste is a deep orange colour which darkens towards the rind. The texture is firm and breaks rather like fudge. The young cheese has a relatively mild aroma and flavour but aged cheese takes on a strong, distinctive smell. The taste of the mature cheese is strong and tangy with citrus fruits and roasted nuts. Our cheeses are aged to 24+ months and make an excellent addition to a mixed cheese board as a piquant alternative to milder cheeses. It also grates well and can be used in cooking.
The French probably started to produce this cheese according to the same method as the Dutch Edam, when the minister Colbert prohibited the import of foreign goods, including cheese. Today, it is produced in the northeast regions of France.