Review of French Cheese Mimolette, aged 18 months, 6.2 lb. (Free Overnight Shipping!)

Now why on earth, however, would anybody write a review of a cheese? Especially an expensive French cheese?

Reason 1: cuz I'm tickled by this new-fangled on-line shopping! If I can get mimolette delivered to my doorstep, I can live anywhere in the States -- in the Sawtooth Mountains or the edge of the Ozarks -- and still maintain a civilized standard of taste.

Reason 2: cuz this really is my favorite cheese! It's a hard cheese, about the texture of parmaggiano, and it gets harder as it ages. At 18 months, if it's been handled properly, it's perfect, but it won't stay perfect forever in your refrigerator. Don't order a 6.2 lb round of it unless you're planning a party; that's enough cheese for 50 people. Most people eat it with crackers or crisp bread, but it goes very well with slices of apple or not-too-ripe pear. The picture shows a half-round, but the item to be shipped is the whole round, with its tough grayish rind.

Reason 3: cuz artisanal cheeses in Europe, especially in France, are a 'World Heritage' that must be supported and maintained, and they are endangered by the idiocy of globalization. [Now there's an irony. Global free-trade makes this glorious cheese available in Kansas, yet the governance of free-trade threatens the survival of such local artisanry.]

You can buy mimolette in wedges in supermarkets in the civilized corners of the USA, at $22-$30 a pound. That price might have scared you off, but it shouldn't. This is a very dense cheese, to be eaten in shavings, and not intended for grilled sandwiches or macaroni casseroles. You can also order wedges from various companies via amazon, but be careful of the shipping costs.

Product Description
Mimolette - cow's milk uncooked, pressed semi-hard cheese aged 18 months - 6.2 lb/2.8 kg, France.This cheese is also known under the name of Boule de Lille.The method of production of the Mimolette is the same as the Dutch cheese Edam. It was only in 1935 under a treaty between Franceand Holland that the Mimolette was officially recognized.Texture: The pate is semi-hard, pressed and has a color of orange due to the natural Rocou coloring.Taste: The Mimolette cheese is at its best after 18 months of maturing: the pate becomes hard and rumbly with a salty, perfumed taste.Compliments: Goes well on a savory appetizer or in salads either grated or in cubes.Appropriate wines: Sherry, Porto, strong beer.Percentage of Fat: 40%

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