MIMOLETTE or BOULE DE LILLE Cheese
Lille Travel Blog› entry 40 of 45 › view all entries
This pasteurised cow's milk cheese originated in HOLLAND is also called Boule de Lille because it was formerly matured in ripening cellars of the city of Lille in the north of France.
This pressed spherical cheese,slightly flattered as both ends with a 40% fat content was introduced in France when Flanders belonged to France(see my south Burgundy blog!).Its method of production is the same as Edam cheese from Holland.
It wheighs about 2 kg with a diameter of 20 cm,aging its crust becomes more and more grey with a moonlike surface,its paste harder with a nutty flavour and orange brown colour.It is at its best between 18(Mimolette vielle) and 24 months of maturing(mimolette extra-vielle,"extra-old").