Hauts-de-France · France
Mimolette.
Mimolette's deep burnt-orange paste shatters under your teeth, releasing waves of salted caramel and roasted hazelnut with a whisper of dried apricot. Its natural rind, pocked and cratered like a miniature asteroid, smells faintly of mushroom earth and aged leather—a textural and aromatic prelude to the dense, crystalline bite within.
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The story
How it's made.
Why it tastes that way.
Mimolette was created at the behest of Louis XIV, who wanted a French alternative to the popular Dutch Edam. Its brilliant orange color comes from annatto.
During extended aging, the rind is colonized by cheese mites that create the characteristic pitted surface. The extra-vieille version ages up to 24 months.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Hard
- Rind
- natural
- Age
- 3–24 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Mimolette's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Mimolette.
27 pairings across 9 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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