Mimolette – The Cheese That Was Born of Bullying (and on the Brink of a Trade War)

The French Mimolette is not just a cheese – it’s history, politics and craftsmanship all rolled into one orange ball. Its story begins in the 17th century, when France and the Netherlands were engaged in a fierce trade war. This wasn’t just a dispute over customs and ports – it extended all the way to the cheese platter.

Edam is banned, France invents its own version

At the time, Dutch Edam was hugely popular in France. Its exports were an important source of income for the Netherlands, and French consumers loved its mild flavor and round shape. But French King Louis XIV and his Minister of Commerce Jean-Baptiste Colbert – a great champion of economic protectionism – decided that foreign cheese had no place on French tables.

Together, they banned the import of Edam and challenged French cheesemakers to develop their own equivalent. The aim was not to make a copy, but a "better Edam" – a French cheese that would be distinctive, proud and distinctive.

This is how Mimolette was born

The new cheese was called Boule de Lille , but the people soon began to call it familiarly Mimolette . It was still round and firm, but there was one crucial difference: color. Annatto , an orange vegetable dye that had already been used for coloring in Central America, was added to the cheese. That color was much more than decoration – it was a symbol that made it clear: this is not a Dutch cheese .

So Mimolette was not born by chance, but as a protest, an ambitious French counterattack against the embargo. The cheese was a message: we don't need Edam. We can do this ourselves – and more brightly.

Cheese mites: microscopic ripening masters

Mimolette is known not only for its color, but also for its hard, stone-like rind. This rind does not grow on its own, but requires a special workforce: cheese mites ( Acarus siro ). These almost invisible microorganisms live on the surface of the cheese rind and gnaw small passages into it.

But why would anyone want ticks in their cheese?

Because they help the cheese breathe and ripen . The work of the mites enriches the rind, promotes the evaporation of moisture and creates the conditions for those intense nutty, toffee and even butterscotch flavours that are appreciated in long-matured Mimolette. Without them, Mimolette would be more uniform in structure and simpler in taste.

However, the cheese scum doesn’t remain in the final product – before being sold, Mimolette is carefully cleaned and brushed . The rind is not eaten, but underneath it lies the cheese, which has acquired its flavor in the quiet collaboration of the microscopic team in the cellar.

Mimolette today – a rebellious classic

Mimolette is aged for 6 to 24 months. The young version is milder, softer and slightly creamy, while the older (and more popular) version is crumbly, intense and sophisticated. It is suitable for both snacking and grating, and works particularly well with beers, fortified wines and even chocolate.

Cheese, which was born out of a struggle, is today one of France's prides – not just because it's good, but because it was born out of a desire to do things their own way .

Mimolette is not a compromise. It's a story of what happens when you combine political drama, French ambition, and a small handful of cheese punks.