Mimolette is a hard round cheese, modelled on the Dutch cheeses that were imported in large quantities to the north of France during the 17th century. The hardness of the cheese is due to the thorough draining of the curds. These are orange, being coloured with anatto.
The curds are heated and stirred, before being pressed in a spherical mould. The ball-shaped cheeses are taken from the moulds after 24-36 hours and soaked in a hot brine bath for a similar length of time to ensure the cheese’s keeping qualities.
A young cheese will be ripened for three months, while an extra mature cheese will spend up to 18 months in the ripening chamber.