mimolette

Mimolette

mee moh LET
secret de fromage #57:

Melt some butter with Mimolette for a grilled cheese you’ll never forget.

The sharp, nutty, fruity taste of Mimolette also includes sweet hints of butterscotch. Its brilliant orange color makes it the focus of any cheese platter. Try Mimolette with a rustic red wine or ale.

recipes featuring Mimolette

Origin Pas-de-Calais, France

Production & Aging A pressed, cooked cheese of four different ages—3, 6, 12, or 24 months

Appearance Hard and in the shape of a cannonball (about 8" in diameter) with a unique, pitted, crusty rind of brownish color tinged with orange

Taste & Texture Hard and orange, when aged the paste has a complex, nutty-fruity flavor with hints of butterscotch

Wine Pairing Suggestions Cahors, Carignan, Languedoc Cabernet Sauvignon

Mimolette

Mimolette

Ingredients:

½ pound shell pasta
1 cup heavy cream
2 teaspoons sugar
½ teaspoon salt
¼ cup white wine
1 cup grated Mimolette, plus more for sprinkling
1 large tomato, finely chopped

 

Directions:

1. Preheat the oven to 350°F.

2. In a large pot of boiling salted water, cook the pasta according to the pasta directions.

Mimolette

  • ½ lb Raclette cheese, coarsely grated
  • ½ lb mimolette, coarsely grated
  • 8 slices Bayonne Ham
  • 2 cups arugula, washed, dried
  • 1 T EVOO
  • as needed salt/black pepper                     
  • 2 ea Empire or Gala Apples, ¼’d, cored, sliced
  • 1 ea red onion, small, peeled, thinly sliced
  • 1 ¼ cups apple cider vinegar
  • 1/3 cup sugar
  • 1 sprig tarragon
  • 8 slices whole wheat bread

Mimolette

Ingredients:

  • Mimolette
  • Emmental
  • St Nectaire
  • Raclette
  • Brie
  • Pont l’Évêque
  • Blue cheese
  • Saucisson sec
  • Dried Fruit: apricots, blueberries, cherries
  • Sliced baguette

Directions:

An hour before serving, remove the cheese from the fridge and arrange on a cheese board clockwise from mild to strong.

Mimolette

Ingredients:

  • 1 soft cheese
  • 1 semi-soft cheese
  • 1 hard cheese
  • 1 blue cheese

Directions:

  • Allow the cheese to come to room temperature before serving. It should take around an hour. Slice and arrange your cheese clockwise from mild to strong. Garnish with fruit, nuts and sliced baguette. 

Serves: 4

Mimolette

Ingredients:

(Pickled apples)

  • 1 1/4 cups apple cider vinegar
  • 1/3 cup sugar
  • 2 Empire or Gala apples, cored and thinly sliced
  • 1 sprig tarragon


(Sandwich)

Mimolette

Ingredients:

  • 1.5 kg of orange and purple carrots
  • 2 red onions
  • 20 g of half-salted butter
  • 70 cl of water
  • 50 g of mimolette
  • 1 orange
  • 3 sprigs of chives
  • 10 cl of organic apple juice
  • Salt and freshly ground pepper to taste

Directions:

Mimolette

Ingredients:

  • 6 tomatoes
  • 1 onion
  • 3 cloves of garlic
  • 2 tablespoons chopped parsley
  • 70 g Mimolette
  • 300 g ground pork
  • 400 g ground beef
  • 2 eggs
  • 4 tbsp. breadcrumbs
  • Cayenne pepper to taste (based on how spicy you enjoy your food) 
  • 20 g flour
  • 20 g butter
  • 1 tbsp. tomato paste
  • 10 cl of white wine
  • 2 tablespoons of olive oil
  • Salt and freshly ground pepper to taste 

Directions:

Mimolette

Ingredients:

  • 1 large eggplant (or 2 medium-sized eggplants)
  • 2 slices of cured ham
  • 50 g grated Mimolette
  • 50 g grated Emmental cheese
  • 1 clove of garlic
  • 170 g of Brousse cheese
  • 10 cl of heavy cream
  • 2 tbsp. olive oil
  • Salt and freshly ground pepper to taste

Directions:

Mimolette

Ingredients:

  • Mimolette
  • Emmental
  • St Nectaire
  • Raclette
  • Brie
  • Pont l’Évêque
  • Blue cheese
  • Saucisson sec
  • Dried Fruit: apricots, blueberries, cherries
  • Sliced baguette

Directions:

An hour before serving, remove the cheese from the fridge and arrange on a cheese board clockwise from mild to strong.