Orange in color, rough pitted skin and definitely in the semi-hard cheese category, Mimolette is made from pasteurized cow’s milk from the Netherlands. Its texture is brittle, creamy and firm. On the palate, it packs a gentle fruity flavor.
Ever wonder how this Dutch cheese gets its distinctive orange color? Mimolette is actually made by coloring it with natural carrot juice. The color darkens to a deep orange as it ages and it evolves into a grainy and brittle cheese. It is typically matured for six to twelve months.
The Mimolette from Holland is a great substitute for Cheddar in omelets, but it also looks great on a cheese board, especially with its stark color. With such a wonderful cheese, all you need are crackers or baguette pieces, toasted walnuts and the tastiest grapes.
In terms of pairings, Mimolette works nicely with drinks that enhance its creamy taste and inherent malty richness. Rustic wines with earthy aromas will beautifully balance its intensity. Choose from French Malbec, Carignan, or Cabernet Sauvignon. You may also consider oak-aged ales or stouts.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.