The cheese sold as mimolette in France is basically the same as Dutch Edam—indeed, much of it is made in the Netherlands. It comes in larger balls than standard Edam, with flattened top and bottom, and it is dyed orange with annatto. It is sold either young, when it is fairly soft, or matured for up to eighteen months. Its name comes from the feminine form of the French adjective mollet, ‘soft’, with the addition of the prefix mi-, ‘partly’.
Subjects: Cookery, Food, and Drink.