The French guest on our table is Mimolet Cheese!

Mimolet cheese was invented in France, or rather, in the town of Lille. In this regard, it was also nicknamed the Lille Ball. Indeed, the reddish cheese mass is formed into a ball weighing usually 3-4 kg. And on the outside it is covered with a small gray crust.

French cheese is made from cow's milk, it has a buttery taste and a pleasant nutty and fruity aroma. Gradually, Mimolet develops a slight bitter aftertaste.

This high-protein dairy product, which has long been included in the daily diet of many bodybuilders, has appealed to many residents of France, as well as other connoisseurs of French cuisine. Thus, Mimolet Cheese began to be produced in Austria, the Netherlands, Belgium, etc.

This product received its name during its production process. At first, this cheese was consumed mostly unripe, i.e. it did not reach its now familiar state of semi-solidity. And its name comes from the French “mimou”, which means semi-soft.

And if in those distant times this food took about 6 months to mature, now the process of its complete preparation takes from 8 to 24 months. And the degree of readiness during this time is determined using a large wooden hammer by tapping it on the head of the cheese. Only an experienced specialist will be able to determine the degree of readiness without cutting the head.

And the most unusual thing about the production of this cheese is that it has microscopic holes made by the same microscopic cheese mite Acarus siro and nematode worms. They are specially introduced into the product at the preparation stage so that they can gnaw through those very holes. During the aging period, the cheese ball is constantly turned over so that these microcreatures perforate the entire piece evenly. This promotes air circulation and gives the cheese mass a rich taste.

Depending on the ripening period, there are several types of this product:

1. Young Mimolet - it does not last long, only a couple of months and is excellent for preparing various salads.
2. Aged Mimolet (vielle extra) - languishes in anticipation for two years. It is presented as a snack. It is the most expensive type of Mimolette and goes well with a good wine such as Bordeaux, Burgundy or light Beaujolais.

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