Not all cheeses get better with age, but this orange, moon-like wedge certainly does! Crafted by traditional methods in Brittany, a rugged coastal region of France, the production of Mimolette is a labor of love that results in a dense, slightly oily and utterly addictive cheese. Given its harder texture, I recommend breaking it into wedges for a cheese board (where it nicely adds color), rather than trying to grate it or cook with it. There really isn’t any other cheese like it in France, leading some experts to believe it originated in Holland—an excellent subject of debate, as you enjoy your Mimolette with a pint of beer.
Boule D'or Mimolette Aged 18 months
Not all cheeses get better with age, but this orange, moon-like wedge certainly does! Crafted by traditional methods in Brittany, a rugged coastal region of France, the production of Mimolette is a labor of love that results in a dense, slightly oily and utterly addictive cheese. Given its harder texture, I recommend breaking it into wedges for a cheese board (where it nicely adds color), rather than trying to grate it or cook with it. There really isn’t any other cheese like it in France, leading some experts to believe it originated in Holland—an excellent subject of debate, as you enjoy your Mimolette with a pint of beer.
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