Mature Mimolette offers a firm, increasingly brittle texture with concentrated flavors of toasted hazelnuts, butter, caramel, and savory milk, accompanied by a pleasantly lingering finish. Its combination of nuttiness and richness makes it excellent with apples, pears, dried fruit, charcuterie, crusty bread, or toasted nuts. Try shaving it over salads or serving thin pieces on a cheese board. For beverages, pair it with Cabernet Sauvignon, Bordeaux-style reds, Belgian-style ale, brown ale, hard cider, or a richer sparkling wine.
Mimolette is one of France’s most visually distinctive cheeses, instantly recognizable by its spherical shape, rugged rind, and brilliant orange interior. Our selection is aged for approximately 12 months, placing it in the mature category of Mimolette. Isigny Sainte-Mère has produced and matured Mimolette in Normandy since 1951, using milk from its Normandy producers and traditional cellar-aging techniques. The cheese is made from pasteurized cow’s milk, while annatto provides its characteristic orange color.
As Mimolette matures, its texture becomes increasingly firm and its flavors more concentrated. During aging, the wheels are carefully tended, turned, sorted, and selected by the master cheesemaker. The rind develops its famously craggy, almost lunar appearance as cheese mites work on its surface during maturation. Cheesemakers traditionally tap the wheels with a boxwood mallet to detect structural irregularities and assess their quality. At around 12 months, Mimolette begins displaying the firmer texture and pronounced nutty character associated with mature examples of this celebrated French cheese.
Experience International Variety
You might receive a Gaperon, originating in France during the 14th Century, an
authentic Lancashire by Ruth Kirkham, and an Italian Taleggio matured in the
caves of Valsassina…all in one shipment!