*MIMOLETTE 2X7 LB

Known as the cheese world’s cantaloupe doppelganger, Mimolette is full of French intrigue. First produced in 17th century Flanders around the town of Lille, Mimolette’s exact recipe origins are fervently debated due to similarities with Dutch Edam. Official name recognition of Mimolette only occurred in 1935, after the French-Netherlands Commercial Treaty was signed. Charles de Gaulle championed Mimolette, which first strikes the eye, then the tongue. Made with rich, whole cow’s milk, the cheese’s bright tangerine interior is a result of natural annatto dye. Its rough, pitted rind forms as it matures in damp cellars. Regarded by the French as “tiny affineurs,” the mites are introduced on the cheese then constantly brushed to ensure even distribution. The micro-holes in the crust the mites make allow the cheese to breathe, an effective way to enhance the intensely fruity, nutty qualities in Mimolette’s pleasant mild flavor. Matured for a minimum of six weeks, Mimolette’s taste and coloring deepens with age as its smooth paste hardens and increases in density. Between eight and twelve months, cheese masters test each 7 pound Mimolette with a mallet to determine its quality.