Uncooked pressed cheese
Fat content

Mimolette is so named because of its consistency during the fabrication process, ‘mi-molle’ in French means semi-soft.

French Mimolette did not appear until quite recently, the first mention of the cheese comes from just before the First World War.

It is in the shape of a slightly flattened sphere which weighs 2.5 to 3kg.

Mimolette is matured for between 6 months and 2 years, and goes as follows:

Young: 3 months
Semi-mature: 6 months
Mature: 12 months
Extra-mature: 24 months

Appearance of the Mimolette cheese: rough textured rind but uniform
Interior of the Mimolette cheese: pate has no holes, or if there are holes they are not numerous and are very tiny.
Texture of the Mimolette cheese: hard
Taste of the Mimolette cheese: very developed flavour when matured.

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Associated wines Mimolette Associated wines

Porto / Sauternes / Banyuls ou Maury / Sancerre blanc / Saint-Emilion / Cahors / Saint-Nicolas de Bourgueil

Associated cheeses Mimolette Associated cheeses

Edam / Maroilles / Gouda / Leicester, Red Leicester