The best time to taste the old mimolette is from April to September after a maturing period of 12 to 18 months, but it is a cheese that can be eaten all year round! The old mimolette has a hard and brittle paste, its orange color is due to the addition of Rocou in the milk (a seed rich in carotene), a natural coloring agent, the old mimolette gives in the mouth aromas of toast, caramel and coffee, slightly sweet at the end.
Data sheet
- Poids
- LAIT
- TEXTURE
- mi sec
- PROVENANCE
- SAISON
- INTENSITE
- médium
- APPELLATION
Anonymous customer published the 13/07/2022 following an order made on 07/07/2022
Je ne trouve pas souvent de la bonne Mimolette vieille c'est celle que je préfère elle est meilleure.
Anonymous customer published the 24/05/2021 following an order made on 16/05/2021
Pas facile de trouvé une mimolette vieille . j'adore
Anonymous customer published the 19/05/2019 following an order made on 15/05/2019
Très bonne mimolette!
Anonymous customer published the 07/07/2018 following an order made on 19/06/2018
la meilleure que j, ai pu manger elle est fruitée c est un régal
Anonymous customer published the 29/12/2017 following an order made on 21/12/2017
Excellent
Old Mimolette LABEL ROUGE
The old mimolette is a French cheese, matured in the French Flanders region of Lille, made from pasteurized cow's milk, with an average weight of 3 kilos.