Day One twenty six - Results tomorrow, but for right now, a little discussion on the cheese known as the Boule de Lille

Ever walk into your local cheese store or go up to the cheese counter at your supermarket and see this cheese that resembles an overgrown cantaloupe but with the coloring of Cheez Whiz or Kraft singles? Wonder what this cheese is?

Well, I thought for today's post, I'd tell you a little about Mimolette or the cheese otherwise known as the Boule de Lille. The name comes from the fact that this cheese used to be aged in Lille's cheese caves. The history of the cheese is somewhat interesting, most believe that in the 17th century, Colbert forbade any foreign cheeses from being imported into France, however the French at the  time had already begun producing Mimolette in the Dutch Edam style. Whether or not the cheesemakers at  the time copied or appropriated a Dutch cheese making technique, we will never know. To this day, Mimolette's history is still a little cloudy. However, interestingly enough, it was not until 1935, that the Dutch and the French signed a treaty establishing the legitimacy of Mimolette.

Mimolette's history is certainly not its most interesting characteristic though! As the cheese ages, and it sure can age, best when eaten after eighteen to twenty four months of aging, it is home to cheese mites. Yes, that is exactly what you are thinking, they are little nits that burrow and nibble their way through the dark damp crevices of the cheese. This nibbling and burrowing actually helps develop the cheese, it allows an increased airflow and flavor development to the cheese. After its aging process, the original cheese wheel has become cantaloupe sized with plenty of mite created craters on every side of the cheese. However, let me assure you, by the time you eat that cheese, the mites have left the premises!

In case you were curious the burnt orange/ carrot like color of the cheese comes from a natural dye by the name of annatto, the coloring is unfortunately not the work of the cheese mites.

The cheese can be eaten young and is oily, creamy, nutty and delish! But best and most unique as it gets older, caramelly, barnardy, waxy, intense, burnt sugary, and overall completely brilliant! It is most unlike many cheeses you will find. So next time you are looking for a new cheese to try, think of Mimolette, it might surprise you.

Here's what a piece of Mimolette looks like : 

Image courtesy of Formaggio Kitchen