Mimolette - Boule de Lille | 18-24 months

Rating:
95% of 100

Mimolette is a tasty old cheese that in a pleasant way crumbles in your hands. The salty flavours makes the cheese very suitable for eating as it is, for example while enjoying a good glass of wine.

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In northern France a very quirky cheese is made with the name Mimolette. It is a hard cheese, which is produced with raw cow's milk. The cheese has a very special, deep yellow colour, which comes from natural dyes. Anatto, the dye used for this, comes from the orlone tree. After producing the cheese, a long ripening process of at least a year follows, which gives the cheese it’s distinguished old character. The crust is slowly covered with cheese mite during the ripening process, which settles in the outer layer of the cheese and eats inwards. As a result, the cheese has a pock-shaped appearance that must be brushed off regularly in order to control the process.

A powerful old cheese

Mimolette is a tasty old cheese that in a pleasant way crumbles in your hands. The salty flavours makes the cheese very suitable for eating as it is, for example while enjoying a good glass of wine.

Ingredients: 
Fat 40+, pasteurised cowmilk, rennet, salt, sour, sodium, annatto

Quality:
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Mimolette - Boule de Lille makes it perfectly suitable for sending by post.This is an orginal Mimolette - Boule de Lille Cheese.

More information
Dimension whole cheese 16 x 13 cm
Brand Mimolette
Flavor strength Pithy
Country origin France
Nutritional information per 100 grams
fat (gr) 28.8
Saturated fat (gr) 18
Calcium (mg) 504
Calories (kcal) 396
Kilojoules (KJ) 1569
Carbohydrates (gr) 0
Protein (gr) 21.6
Type of milk Cow
Gluten free Yes
Type of rennet Abomasal rennet
Sugar free No
May contain traces of peanuts. Yes
Edible cheese rind No
Lactosevrij Yes
Pasteurised Yes
Limited shelf life No
Made of Meadow Milk Meadow milk comes from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day.
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