Its orange color is due to a natural dye: the roccou. The name ‘Mimolette’ is derived from the French word molle, which means soft. In France, it is famous as Boule de Lille after the city of origin and vieux Hollande. Produced by Losfeld in Lille, it is a semi-hard cow’s milk cheese similar to Edam.
Its production process is exactly the same as that of the Dutch mimolette. However, in the 17th century, colbert had banned the import of foreign cheese into France so the French began to make a cheese that was similar to the very popular Edam.
Unlike its Dutch counterpart, the French mimolette has a natural crust and craters. This is the result of mites, microorganisms that aerate the crust and allow ripening.
Refined in the natural red brick cellars of Nord Pas de Calais on pine wood shelves, they develop flavors of toasted hazelnut and caramel.
There are various maturing time:
Texture: dry and brittle according to its ripening.
Flavor: toasty, caramel and coffee aromas
Taste: salty and slightly sweet taste
This cheese is produced as early as the seventeenth century at the invitation of Colbert under the name Boule de Lille or Holland.
French Mimolette did not appear until quite recently, the first mention of the cheese comes from just before the First World War.