Mimolette Artisanale au Lait Cru

Beneath its moon-like appearance, this beautiful cheese shows off a paste that retains a little tenderness.

In the north of France, we find cheeses with a Flemish tradition, such as Edam, itself inspired by Manchego from the time of the Spanish Netherlands. However, the Mimolettes produced here are distinguished by their natural crustiness and the orange color of their paste.

Unfortunately, the production of these large balls from raw milk is very rare, as most raw milk is pasteurized. But even anecdotal cheeses like these do exist, such as those made by the Bernard brothers, artisans based in the heart of the Boulonnais mountains, who transform the milk harvested in their village and the surrounding area to make Mimolette de la Côte d’Opale.

Beneath its moon-like appearance, this beautiful cheese boasts a cracked rind with a few waxwings working on it in fine powder. This Mimolette is eaten between two ages, retaining a little of its tender texture, hence its name. The color comes from annatto, a natural dye, historically intended to distinguish it from Dutch products under Colbert.
The palate opens with a slight hint of acidity, then the aromas spread out towards very fine lactic notes, before climbing towards a few caramelized touches that punctuate a very fine length. Here’s a handcrafted production that gives new meaning to many things long forgotten.


Semi-hard dough






Cote d'Opale

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