How to Make Aged mimolette
Mimolette is a strikingly orange French cheese with a unique cratered gray rind caused by cheese mites that are intentionally introduced to aid aging. When aged 18-24 months, it develops an intense nutty, butterscotch flavor and a firm, crystalline texture.
Category: Dairy · Method: Specialty Bacterial · Time: 6-18mo · Difficulty: 3/5 · Yield: varies · Temp: 10-14°C
History
Mimolette was created in Lille, France, in the 17th century when Louis XIV commissioned a French cheese to replace the banned Dutch Edam. The distinctive orange color comes from annatto. The cheese mites (Acarus siro) that create the lunar-landscape rind were traditionally seen as essential to proper aging, though they've caused import controversies.
Ingredients
- 10 liters Whole milk — Full fat cow's milk
- 1/4 tsp Mesophilic culture — MM100 or similar
- 1/4 tsp diluted Annatto — For signature orange color - essential
- 1/2 tsp in 1/4 cup water Calcium chloride — For pasteurized milk
- 1/2 tsp in 1/4 cup water Liquid rennet — Standard strength
- For brine Cheese salt — Saturated solution
- Optional Cheese mites — Traditional but not essential for home aging
Equipment
- Large pot (12+ liters)
- Thermometer
- Curd knife
- Sphere or flattened ball mold
- Cheese press (heavy - 20-30kg)
- Brining container
- Aging cave (10-14°C, 85% humidity)
- Brush for rind care
Instructions
Mold and press
Drain curds and pack into a round mold. Press at 15kg for 30 min, flip, 25kg for 12 hours, then 30kg for 24 hours. These weights are calculated for a standard 10L batch in a 15-20cm diameter mold; adjust weights to maintain high pressure (approx 10-15 PSI) if using different mold sizes.
Time: 36 hours
Tip: Heavy pressing is essential to achieve the dense, 'extra-vieille' texture. The cheese should be very compact with no internal voids.
Fermentation Timeline
- Day 1: Make day — Culture, color with annatto, set, cut, press.
- Days 2-3: Brine — Salt penetration in brine bath.
- Days 4-6: Air dry — Rind begins forming.
- Months 1-3: Young Mimolette — Semi-firm, mild, bright orange.
- Months 6-12: Demi-vieille — Firmer, nuttier, caramel notes developing.
- Months 12-18: Vieille — Hard, crystalline, intense flavor.
- Months 18-24+: Extra-vieille — Very hard, deep butterscotch, exceptional.
Signs of Success & Spoilage
Good signs
- Vivid orange interior
- Gray, cratered rind (if mites present)
- Firm to hard texture
- Nutty, butterscotch aroma when aged
- Crystalline texture in aged versions
Warning signs
- Cracks through the wheel
- Ammonia smell
- Soft spots in interior
- Unwanted mold colors (green, black)
- Bitter or soapy taste
- Allergic reaction: Note that cheese mites (Acarus siro) and their dust can trigger severe reactions in individuals with dust mite allergies.
Troubleshooting
- Color too pale
- Cause: Not enough annatto Solution: Use more annatto next time. Color cannot be added after the fact.
- Texture too soft
- Cause: Under-pressed or under-cooked Solution: Press longer and heavier. Cook curds more thoroughly.
- Rind not developing character
- Cause: Humidity too low or no mites Solution: Increase humidity. Traditional character requires mites - optional for home use.
- Cracks forming
- Cause: Dried too fast or temperature swings Solution: Increase humidity in the aging environment. Avoid temperature fluctuations. Do not oil the rind, as this prevents the necessary gas exchange and mite activity.
- Bitter flavor
- Cause: Contamination or wrong culture Solution: Check milk freshness. Verify culture type. May improve with extended aging.
Storage
In aging cave with regular turning. Once cut, wrap tightly and refrigerate. Keeps Years in proper conditions; weeks once cut. The cratered rind is a feature, not a flaw! Mimolette improves dramatically with extended aging.
Health Benefits
- High in protein and calcium
- Rich in vitamin A (enhanced by annatto)
- Good source of B vitamins
- Contains vitamin K2
- Virtually lactose-free when aged
- Provides phosphorus and zinc
Serving Suggestions
- On cheese boards - striking visual
- Grated over salads
- Paired with dried fruits and nuts
- With crusty bread and butter
- In gratins for color and flavor
- With beer or full-bodied wines
- Shaved over soups
Related Dairy Ferments
Other Specialty Bacterial Ferments
- Aged ghee — Condiments & Sauces
- Aged gruyere — Dairy
- Aged comte — Dairy
- Aged havarti — Dairy
- Aged asiago — Dairy
- Fish sauce — Pastes & Sauces
- Anchovy sauce — Pastes & Sauces
- Shrimp paste — Pastes & Sauces