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

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