A Field Guide to Cheese by Tristan Sicard

Author:Tristan Sicard
Language: eng
Format: epub
Publisher: Artisan
Published: 2018-11-15T00:00:00+00:00

This brown block has a firm and dry texture that is oily to the touch. On the palate, however, it is melting, with a grainy texture. Aromas of butter and cornmeal can be detected.

Mimolette

(France, Hauts-de-France)

Milk | Raw or pasteurized cow’s milk

Size | Diameter: 8 in (20 cm); thickness: 6 in (15 cm)

Weight | 5½ to 8¾ lb (2.5 to 4 kg)

Fat | 27%

Map: pp. 196–197

Is Mimolette French or Dutch? Its origins are still debated today. What is certain is that in the seventeenth century, French statesman Jean-Baptiste Colbert had forbidden the import of Dutch Mimolette because of the war. He asked French farmers to color theirs (called at the time Boule de Lille) to distinguish it from the Dutch format. Since then, the Dutch have colored their Mimolette orange. The distinguishing difference between the two is the rind: natural for the French version, waxed for the Dutch version. When ripened less than six months, it is called jeune (young); between six and twelve months, mi-vieille (half-old); between twelve and eighteen months, vieille (old); and more than eighteen months, extra-vieille (extra-old). Supple, melting, and mild when young and half-old, Mimolette then gains nuttiness in flavor as it ages, yet without ever being pungent.

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