Mimolette, the cheese that wanted to be Edam

Mimolette is a cheese traditionally produced around the city of Lille, France (where it is also known as Boule de Lille.)

It was originally made by the request of Louis XIV, who wanted a French cheese to resemble Edam. The French, in their ongoing feud with the Dutch figured they, too, could make this gouda like cheese. Well, it kind of went a bit array, the end product however, has a much more interesting appeal to most cheese mongers then that of Edam which is more of a bland, butterball than anything.

A cow's-milk cheese, it normally weighs approximately 4.5 pounds. Its name comes from the French word molle, meaning "soft". This is interesting of course, since Mimolette has the firmness and feel of a cannonball. If I were to need to win at dodge ball this would be the ball I would use. But I digress. The interior, which is usually what draws the hand to pick it up is a striking orange and is very reminiscent of cantaloupe. This is due to the simple addition of annatto, a root that is used to make cheese that brilliant orange that kids love and adults are a bit hesitant about. It’s completely natural and imparts no flavor. It does provide a striking color break on a cheese platter.

Now onto the even more interesting characteristics of Mimolette.

If you get a chance to hold a full wheel of Mimolette, you will notice it leaves a little dusty debris in your hands. That dust is the result of cheese mites intentionally introduced to add flavor by their action on the surface of the cheese. This is what gives the cheese that rough, pock marked exterior.

Mimolette can be consumed at different stages of aging. When younger, its taste resembles that of Parmesan. Most cheese-lovers appreciate it most when "extra-old" (extra-vieille). At that point, it can become rather chewy and dense, and the flesh takes a hazelnut-like flavor.

Mimolette: A cheese that truly goes the distance.

-Ironman Suzanne