The Mimolette, also called "Boule de Lille" or "Vieux Lille" is one of the most exclusive French cheeses. It is an aged cheese, from cow's milk, hand-crafted and honed by the Mons Factory, matured for 12-24 months and in the shape of a ball. The rind of Mimolette, smooth and thin in young cheeses, hardens during the ripening process, and will form small cavities where the cheese mite, causing the dusty appearance of the crust, develops. The paste is dense, rather tough and dry, taking on a peculiar orange color achieved thanks to annatto, a natural dye extracted from the seeds of the Bixa Orellana bush. Both the flavor and the aroma of Mimolette intensify in their maturation, gaining strong acidic tones of fruit and toasted hazelnuts. An amazing cheese that captures the attention at any table.
It's served in wedges of approximately 330 grams.
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|Weight||330 grs aprox|
|Mature period||Entre 12 y 24 meses|
|Flavour intensity||Medium to strong|
|Kind of milk||Raw|
The Mimolette also known as "Boule de Lille" or "Vieux Lille," is produced and refined in Normandy, France, in Mons Cheese Factory. It is such a special and unique cheese.
It is hand-produced in the shape of a flattened ball from pasteurized cow's milk. The rind of Mimolette starts soft and thin, but hardens during maturation, turns dark brown and exit slits where the cheese mite develops, giving it an aged appearance. The paste is dry, quite tough, dense reddish orange quirky, because during the preparation process is added annatto, a natural dye extracted from the seeds of bush Bixa Orellana.
The flavor and aroma of MimoletteIt is enhanced by the long period of maturation, becoming more intense and acid and fruity with hints of toasted nut.
Founded by Hubert Mons in 1964, it is dedicated to select, develop, mature and refine cheeses in various cellars scattered throughout the Auvergne and Savoy, which has been expanding both nationally and internationally for the quality and taste of its products . Currently headed by the second-generation of the family, Hervé Mons and his brother Laurent, the children of Hubert. Hervé won the Best Craftsman of France in 2000. The rfining techniques of this cheese are what make theMimolette only a very special cheese.
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