With its signature orange hue and cantaloupe-type rind, you can't miss with this classic French cheese. Slightly tangy with a crumbly texture.
Traced back to the Middle Ages, Mimolette was once used as a form of currency. It undergoes a minimum ripening of 6 weeks, but is usually aged for much longer. Its bright orange color is attributed to Anatto, a natural orange dye derived from the achiote tree. The aged version of the cheese has a fuller flavor with a tangy character. It is harder and appears more brittle than that of the younger.
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Nord-Pas-de-Calais, France
