MIMOLETTE YOUNG
Mimolette cheese,also known under the name of Boule de Lille
This cheese is said to have been created in AD 962 by a monk. Maroilles, also called Marolles, is a powerful fermier or industrial cheese. The pate is golden, soft and oily. The sweet taste lingers in the mouth. Caving takes at least five weeks within the specified areas, although two to four months are more usual.
During this time, the cheese is regularly turned and brushed and its rind changes from yellow, to orange, and finally red. Repeated turnings and washings eliminate the natural white mould and promote the development of bacteria (red ferments) that form the distinctive red rind.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: 6 months. For US delivery maturing extended over 60 days
- Cheese: Pieces
- Milk: Cow
- Treatment: Pasteurized milk
- Dough: Uncooked, pressed semi-hard cheese
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
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Wine and cheese pairing
- WHITE WINE: Riesling (Riesling grape)
- RED WINE: Châteauneuf-du-Pape (Grenache Noir, Syrah grapes)
Nutritional values
- FOR 100G
- Energy Kj: 1380
- Energy kCal: 331
- Lipides (G): 24
- Saturated fat (G): 17.4
- Carbohydrate (G): 0.5
- Sugar (G): 0.5
- Proteins (G): 28.3
- Salt (G): 1.5
Allergens
- Allergens: Milk and derivatives