Mimolette

Mimolette has a secret: as it matures, it houses microscopic little nits called cheese mites. The beauty is that their tunneling and nibbling promotes air flow and flavor development in many aged cheeses. By the time you eat the cheese, the mites have departed.

Country of Origin:

France

Milk Source:

Cow

Appearance:

Orange paste

Texture:

firm, compact and slightly rubbery texture

Flavor:

Strong aroma of citrus fruit and roasted nutty taste

Cheesemaking:

Mimolette is made with pasteurized cow milk. A natural colorant called "annatto" gives it a nice orange color. Maturing the cheese involves storing them in damp cellars and turning them every week. At the same time the surface of the cheese is brushed to remove cheese mites.