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French Mimolette appreciates long ripening, up to two years, and its paste then becomes hard and brittle.
Old Mimolette must be aged for at least 12 months and Extra-vieille must be aged for at least 18 months. In this case it is also called Steamed Mimolette.
Wielding a mallet, the ripeners ring the cheeses looking for any irregularities before brushing them once a month to avoid excessive nibbling of the rind by the "cirons" that bring specific aromas to the cheeses.
The orange color of the paste is due to the addition of annatto to the milk, which is a small carotene-rich seed that serves as a natural food coloring.
Dry and brittle texture, crisp on the palate, with a characteristic smell of fresh nuts and cellar on the crust, while the dough gives aromas of toast, caramel and coffee on the palate, combined with a salty and slightly sweet taste on the finish.
You can keep your aged mimolette for about two weeks, as long as you wrap it in food paper or, better yet, in its original packaging. Place it in the refrigerator, at a temperature between 4 and 6 degrees. However, take it out of the fridge at least an hour in advance when you plan to serve it at the table.
Traditionally, old mimolette is served on a platter at the end of the meal. At aperitif time, cut it into cubes and offer it with an accompaniment of mustard: the result is surprising, the spiciness of the sauce highlighting the different flavours of the mimolette. Mimolette can also be used for baking, in cakes, quiches or gratins. It is recommended to grate it before cooking it.
