Mimolette Cheese Recipe | Traditional French Aged Cow’s Milk Cheese

Md Shihab

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Cheese Cooking Time : Approximately 6–24 months Recipe Servings : 700–900g of cheese Recipe Dificult : medium 0.00 Md Shihab

Mimolette Cheese Recipe | Traditional French Aged Cow’s Milk Cheese

Mimolette Cheese.PNG 155.54 KB
Mimolette Cheese is a distinctive French cheese known for its vibrant orange color, firm texture, and rich nutty flavor. Originating in France, Mimolette is made from cow’s milk and aged for several months to several years, developing a dense texture and complex caramel-like notes as it matures. 

Young Mimolette is smooth and mildly sweet, while aged varieties become harder, crumbly, and more intensely flavored. Its unique appearance and rich taste make it a popular choice for cheese boards, grating over dishes, and gourmet recipes. During aging, the rind develops a characteristic rough surface that contributes to the cheese's distinctive character. 

Mimolette Cheese is appreciated worldwide for its bold flavor profile and versatility, making it an excellent addition to appetizers, salads, and culinary creations. 

Cooking Method


  1.  Heat the milk to 32°C (90°F). 
  2.  Add the starter culture and annatto coloring if using. 
  3.  Allow the milk to ripen for 45 minutes. 
  4.  Add diluted rennet and let the milk coagulate. 
  5.  Cut the curd into small cubes and stir gently. 
  6.  Slowly heat the curds to help expel whey. 
  7.  Drain the whey and transfer the curds into a cheese mold. 
  8.  Press the cheese for several hours until firm. 
  9.  Remove from the mold and apply cheese salt evenly. 
  10.  Age in a controlled environment for 6–24 months to develop its characteristic texture and flavor.

 

List Ingredients Buy Products
Ingredients

4 liters whole cow’s milk

Ingredients

1/4 teaspoon mesophilic starter culture

Ingredients

1/4 teaspoon liquid rennet (diluted)

Ingredients

1 tablespoon cheese salt

Ingredients

Natural annatto coloring (optional, for traditional orange color)

Ingredients

Non-chlorinated water (for diluting rennet)

Ingredients

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