Mimolette
Created in the 17th century to replace Dutch cheeses that could no longer be imported, Mimolette gets its orange colour from annatto. As it ages, its paste turns hard and brittle, with a stronger and stronger nutty taste.
- Milk: Cow
- Family: Pressed, uncooked
- Origin: Hauts-de-France, France
- Best season: all year
Ripening
Ripened for 6 to 24 months; cheese mites work on its rind.
What to serve it with
Nuts and pear slices