Mimolette Cheese – A Belgian Delicacy

Mimolette is a distinctive cheese from Belgium, instantly recognizable by its vibrant orange color and cannonball shape. Its firm, granular texture and sweet, nutty flavor develop through a long aging process, often assisted by cheese mites. This cheese offers a unique taste experience beloved by chefs and gourmets for its complexity and bold appearance.

Distinctive Features

Mimolette typically forms into a large, spherical wheel resembling a cannonball, often weighing between 2 to 4 kilograms. Its most striking feature is its deep, uniform orange hue, achieved through the addition of annatto during the milk preparation stage. The paste is firm and brittle, breaking into craggy pieces rather than slicing smoothly.

The texture becomes increasingly granular and crystalline with age, a sign of well-developed tyrosine clusters. A good Mimolette possesses a dry, rough, and pitted rind that ranges in color from grey to brown. This rind is not meant for consumption due to its intensely hard and gritty nature.

Cheese Varieties

Mimolette is primarily categorized by its age, which directly influences its flavor profile and texture. The youngest version, Mimolette Demi-Vieille, ages for about three to six months. It retains a relatively supple texture and a mild, buttery flavor with only a hint of nuttiness.

Mimolette Vieille ages for twelve to eighteen months, developing a much harder texture and a more pronounced, complex flavor. The oldest style, Mimolette Extra-Vieille, can age for over two years. This version is exceptionally hard and granular, delivering intensely savory, caramelized, and nutty notes that are highly prized by connoisseurs.

History and Traditions

Mimolette originated in the city of Lille, which was historically part of Flanders and is now in northern France, though its production is strongly associated with Belgian cheesemaking traditions. Its creation in the 17th century was inspired by Dutch Edam cheese. French minister Jean-Baptiste Colbert banned imported goods to protect local industries, prompting local cheesemakers to create a domestic version.

The region of Flanders is famous for its rich culinary heritage, including other iconic products like Belgian beers, carbonnade flamande, and waterzooi. The unique orange color was added to distinguish it from its Dutch cousin. The traditional aging process in humid cellars encourages the activity of cheese mites, which burrow into the rind and contribute to its characteristic pitted appearance and flavor development.

Production Process

Producers make Mimolette from pasteurized cow’s milk, to which they add annatto for color and lactic acid bacteria to begin fermentation. They heat the milk and add rennet to form a curd, which they then cut and press into large spherical moulds. The young cheeses undergo brining for several days to form a rind and develop flavor.

The cheeses then move to aging cellars for a minimum of three months, but often for much longer. During this maturation period, affineurs regularly turn the cheeses to ensure even drying. They also allow cheese mites to work on the rind, which they sometimes brush to manage the mite population and encourage the desired texture.

Wine or Beverage Pairings

A bold, aged Mimolette pairs wonderfully with equally robust beverages. Its caramel and nut notes complement the malty character of a Belgian Dubbel or Tripel ale. The carbonation in these beers helps cut through the cheese’s richness and cleanse the palate.

For wine pairings, choose a full-bodied white like an oaked Chardonnay or a rich, nutty Amontillado Sherry. The sweetness and oxidative qualities of the Sherry mirror the flavors in an extra-vieille Mimolette. A brown ale or a Belgian sour beer like a Flanders Red can also create a fantastic contrasting pairing.

Suitable Fruit and Vegetables

Mimolette’s sweet and savory profile pairs excellently with both fresh and dried fruits. Serve it with slices of crisp apple or sweet pear to provide a juicy, refreshing contrast to its dense texture. Dried figs, apricots, or dates enhance its inherent caramel and nutty sweetness beautifully.

For vegetables, consider slightly bitter or sweet options to balance the cheese’s richness. Endive spears or radicchio leaves offer a pleasant bitter contrast. Roasted root vegetables like carrots or sweet potatoes, served at room temperature, complement its earthy, sweet notes perfectly.

Suitable Meat and Fish dishes

The robust flavor of an aged Mimolette makes it a great addition to charcuterie boards. It stands up well to strongly flavored, salty meats like saucisson sec, coppa, or smoked ham. Grate it over a rich meat dish, such as a classic Belgian carbonnade flamande, to add a deep, savory complexity.

For fish, Mimolette works best in cooked preparations rather than pairings with delicate raw fish. A Mimolette sauce can elevate a simple baked white fish or a gratinated scallop dish. Its melting qualities and intense flavor make it an excellent choice for a sophisticated fish pie topping.

Questions and answers

Presentation

Remove Mimolette from the refrigerator at least one hour before serving to allow it to reach room temperature. This crucial step lets the full spectrum of its aromas and flavors emerge. Serve it on a plain, neutral-colored slate or wooden board to make its vibrant orange color stand out.

Use a sturdy cheese knife or a knife with a pointed tip to break off chunks from the whole wheel. Present the cheese in uneven, craggy pieces to showcase its granular texture. Provide separate knives for each cheese on a board to prevent the transfer of strong flavors.

Recipe Ideas

Mimolette and Caramelized Onion Tart

This savory tart highlights the sweet and nutty character of Mimolette beautifully. The sweetness of slowly cooked onions creates a perfect harmony with the cheese’s flavor. It makes for an impressive starter or a light main course served with a simple green salad.

The crisp, buttery pastry provides a wonderful textural contrast to the soft filling and grated cheese. You can prepare the onion mixture ahead of time for a quick assembly before baking. This recipe works best with a demi-vieille Mimolette for its excellent melting properties.

Ingredients

• 1 sheet of ready-rolled puff pastry
• 3 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 100g Mimolette, grated
• 2 sprigs of fresh thyme, leaves only
• 1 egg, beaten (for egg wash)
• Salt and black pepper to taste

Method

1. Preheat your oven to 200°C.
2. Heat olive oil in a large pan over low heat. Add the sliced onions and cook slowly for 20-25 minutes until very soft.
3. Stir in the brown sugar and balsamic vinegar. Cook for another 5 minutes until caramelized. Season with salt, pepper, and thyme leaves. Allow to cool.
4. Unroll the puff pastry onto a baking tray. Prick the base all over with a fork, leaving a 2cm border.
5. Spread the cooled onion mixture over the pastry base within the border. Sprinkle the grated Mimolette evenly on top.
6. Fold the pastry border over the edge of the filling. Brush the edges with the beaten egg.
7. Bake for 20-25 minutes until the pastry is golden and puffed. Serve warm.

Flemish Mimolette Beer Soup

This rich, comforting soup is a homage to the Belgian origins of Mimolette. It uses a dark Belgian beer as the base, which pairs naturally with the cheese’s nutty flavor. The soup is perfect for a cold evening and showcases local ingredients superbly.

The mustard and Worcestershire sauce add depth and a slight tang that cuts through the richness. Use an aged Mimolette Vieille for the best flavor, as it will grate finely and incorporate smoothly. Serve with crusty bread for dipping.

Ingredients

• 500ml dark Belgian beer (e.g., Dubbel)
• 500ml vegetable stock
• 200ml double cream
• 150g Mimolette, finely grated
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 small onion, finely diced
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt and white pepper to taste
• Chopped chives for garnish

Method

1. Melt the butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent.
2. Stir in the flour and cook for 2 minutes to form a roux, stirring constantly.
3. Gradually whisk in the beer and vegetable stock, ensuring no lumps form.
4. Bring the soup to a simmer and cook for 10 minutes, stirring occasionally.
5. Reduce the heat to low. Whisk in the double cream, mustard, and Worcestershire sauce.
6. Gradually add the grated Mimolette, stirring until completely melted and the soup is smooth.
7. Season with salt and white pepper to taste. Serve hot, garnished with chopped chives.

Similar Cheeses and Alternatives

If you enjoy Mimolette, you will likely appreciate other firm, aged cheeses with crystalline textures and nutty flavors. Dutch Edam is the most direct relative, though it is milder and lacks the orange color and intense mite-assisted aging. English Cheshire cheese offers a similarly crumbly texture and a tangy, salty flavor profile, though it is usually white or red.

For a cheese with a comparable aging process and granularity, consider an extra-old Gouda from Holland. These cheeses develop similar crunchy tyrosine crystals and complex caramel notes. Another excellent alternative is an aged Comté from France, which shares a firm texture and nutty, fruity characteristics, though it typically comes in a large wheel format rather than a sphere.