Inspired by Dutch Edam, it has since gone in a unique direction; the appearance and floral aroma of the rind is the work of tiny mites, specially evolved to cheese. The little bugs burrow in the rind and munch their gluttonous way through the thick skin, leaving behind a trail of flavour-filled dust.

How to Use Mimolette. Part of the process for making Mimolette cheese involves covering it with thousands of “cheese mites” to munch away at the crust while it is aging for years…. Many cheese lovers enjoy Mimolette uncooked, served simply on a charcuterie plate. Herein lies the answer to reader jeffzelli’s question:“It’s a bit embarrassing, but I have to ask: what is the etiquette for eating a cheese flight? During this period, the famous (or infamous) cheese mites “attack” the cheese, eating into the crust, which gives Mimolette a … So why the concern about eating it? Hailing from the area of Lille (which gives this cheese its other common name, “Boulle de Lille”), near Flanders, this distinct bright orange cheese is a beloved French fromage, similar in many ways to traditional Dutch Edam, which probably served as …
Mimolette pairs well with apples or pears. So why the concern about eating it? Not great tasting compared to the cheese, also mimolette is made using cheese mites, little bugs that consume the outside of the cheese and create holes for the paste to breathe. Buy it now on Sensibus. Looking like a cratered, dusty cannonball, Mimolette is infamously difficult to open for its super-hard, craggy countenance. 0 grams fiber. Would Mimolette be a good choice for macaroni and cheese, or potatoes au gratin? My friend and I had a cheese and wine flight at Bin 36 in Chicago a couple of weeks ago.

What you do see looks like dust on the cheese. After pasteurization and addition of lactic bacteria and rennet, the curd is cut into tiny grains which are then steeped in hot water to ‘wash’ them. I highly recommend this for a cheese platter to start a party. Well, it’s the bugs! The Mimolette cheese is a near sphere, 20cm in diameter and it weighs somewhere between 4-5 kg (somewhere between 9-11 lbs) – it takes a bit of eating – this one is now reduced to its last few slivers after six months (it keeps well!) The Mimolette cheese is a near sphere, 20cm in diameter and it weighs somewhere between 4-5 kg (somewhere between 9-11 lbs) – it takes a bit of eating – this one is now reduced to its last few slivers after six months (it keeps well!)

Part of the process for making Mimolette cheese involves covering it with thousands of “cheese mites” to munch away at the crust while it is aging for years…. So, you ate some bugs. The cheese is bright orange in color (colored with annotto) with a slightly oily texture. You probably don’t know (or maybe you do) that mites are everywhere, whether they are introduced or not – … Of course, to look at Mimolette cheese, you don´t really see the cheese mites.
There are 150 farmers producing the Reblochon AOC. Reblochon is a cheese classically associated with the idea of winter. Mimolette - Aged 12 Months. A wedge of cheese, a loaf of crusty bread with oil and vinegar for dipping, some grapes and apples and we’re good to go! Coming from the Aravis massif, in the region of Haute-Savoie, Reblochon became an Appellation d’Origine Contrôlée in 1958. In the pictures below you can see Mimolette, a cheese where affineurs will actually encourage cheese mites (to give it that rusty cannon ball look), and a close-up of a Beaufort d’Alpage where you can see a thin wax layer, designed to keep the …


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