Mimolette

The cheese

Mimolette was first made in northern France in the 1600s, reportedly at the request of Louis XIV, who wanted a French answer to Dutch Edam. Its vivid orange comes from annatto, a natural seed colouring. Cheese mites are added to the rind as it ages. They nibble the surface, which lets the cheese breathe and gives it a pitted, grey-brown crust that looks like a cannonball. It is made in the area around Lille, which is why the French call it Boule de Lille.

Tasting notes

Ours is an aged Mimolette, darker in colour and harder than a young one. It is firm and slightly brittle, with a pleasing crunch from small protein crystals. The flavour is deep and savoury, like beef broth, with a toasted nuttiness and a long, caramel-sweet finish.

How to enjoy

Shave it over salads or roasted vegetables, or cut it into chunks for a board where its colour stands out. Try it with dried fruit and a Bordeaux. Bring it to room temperature for about an hour before serving to let the flavour open up. Aged Mimolette keeps well, so a larger piece is a good choice for entertaining.