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 goldensoft 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.

Weight
200 g
(7 Ozs)
Maturing
6 monthsFor US deliverymaturing extended over 60 days
Pieces
Season
Spring
Summer
Fall
Winter

Pairing wine

White wine: Riesling (Riesling grape)

Red wine: Châteauneuf-du-Pape (Grenache Noir, Syrah grapes)

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