Olivier Poels 5:40 p.m., May 18, 2022
This uncooked pressed cheese is famous for its orange color.
Originally from the North, prepared with cow's milk, it appeared in the 17th century with the aim of replacing Edam, the importation of which was then prohibited in France.
It is, it is said, Colbert who would be at the initiative of this creation.
It was first called "boule de Lille" or "old Holland", before being baptized "mimolette".
The orange color of the mimolette comes from a natural dye, the annatto (fruit of the annatto, a tropical tree).
We colored it like this to avoid confusing it with Edam and therefore destroying it.
It is matured for a minimum of 3 months but can reach 24 months (extra old).
It then acquires a texture close to parmesan.
Perfect in a pastry gratin or in a croque-monsieur, the mimolette has its place on a cheese platter.
Mimolette has been recognized since 1935, when a treaty was signed between France and Holland.
The recipe for mini mimolette cakes
Ingredients :
125 g of flour
10 cl of milk
2 eggs
80 gr young mimolette
100g diced ham
70 g of butter
1 C.
c.
yeast
Salt pepper
Mix eggs, flour, baking powder
Add melted butter
Coarsely grate the mimolette and add it, as well as the diced ham
Salt and pepper
Pour the mixture into small individual molds
Cook for 25 minutes at 160°C