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Cheese from France
Pasteurised cow milk is ripened with lactic cultures for at least two hours, coloured with annatto and set with calf rennet. The curd grains are washed, pressed into balls and brined for two to three days. In cool, humid cellars the balls are turned and brushed for 13 to 18 months or more while cheese mites work the rind into a grey, cratered crust.
| Cow milk | Pasteurised within 36 h of the first collection (Label Rouge)[lr-mimolette][cheesescientist] |
| Lactic cultures | Mesophilic lactic bacteria and ripening cultures[lr-mimolette][cheesescientist] |
| Calf rennet0.04–0.25 mL per litre of milk | Animal rennet only in the Label Rouge cheese[lr-mimolette] |
| Annatto (rocou)At most 0.35 mL per litre of milk | Gives the orange colour; beta-carotene at the same maximum may be used instead[lr-mimolette] |
| Calcium chlorideAt most 1 mL per litre | [lr-mimolette] |
| Saturated brine | Density 1150–1200[lr-mimolette] |
| Starter | mesophilic lactic cultures; cheese mites live on the rind during ripening |
Total time across the recorded steps: 13 months
What changes: Lactic cultures go into the pasteurised milk and start to sour it
Output: ripened milk.
Microbes at work in this step
mesophilic lactic bacteria start to sour the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised cow milk is ripened with lactic cultures for at least two hours, coloured with annatto and set with calf rennet. The curd grains are washed, pressed into balls and brined for two to three days. In cool, humid cellars the balls are turned and brushed for 13 to 18 months or more while cheese mites work the rind into a grey, cratered crust. Made in 6 steps over 13 months. The longest step, ripen in cellars, turned and brushed, with mites, takes at least 13 months (Ministère de l'agriculture 2024) and runs at 8–16 °C (Ministère de l'agriculture 2024). Mesophilic lactic acid bacteria and Cheese mite Tyrolichus casei, the dominant mite in the ripening cabinets of three traditional mite-ripened cheese producers (Milbenkäse, Mimolette, Artisou) in a 2022 study do most of the fermenting.
| Main step | at least 13 monthsSet[lr-mimolette] | Ripen in cellars, turned and brushed, with mites |
|---|---|---|
| Temperature | 8–16 °CSet[lr-mimolette] | Ripen in cellars, turned and brushed, with mites |
| Acidity | pH 5.1–5.6Set[lr-mimolette] | Brine |
Mimolette is an Edam-type washed-curd ball coloured orange with annatto. Its rind is left to cheese mites for many months, which pit it and add a lemon-like note from their secretions. Milbenkäse, the German mite cheese, shares the lemon-like flavour; Melnyk and colleagues found Acarus siro on Mimolette and Tyrolichus casei on Milbenkäse.
The Label Rouge specification requires the milk to be pasteurised within 36 hours of the first producer's collection. After heat and physical treatment the milk may hold at most 100 coliforms per mL and 800 butyric spores per litre. The specification links the spores to holes in the cheese.
Hazards the sources name: Butyric spores from the milk, which the specification ties to holes in the cheese; the Label Rouge limits them to 800 per litre after milk treatment; Coliforms in the milk; the Label Rouge allows at most 100 per mL after heat and physical treatment.
Every number is labelled with how it is known. How this atlas is made
Cheese Scientist, a cheese blog, says French cheesemakers in Lille and Flanders began making their own version of Dutch Edam in the late 17th century, and that annatto colour set Mimolette apart from it. The Label Rouge specification LA 26/89 was approved in its current form by the arrêté of 18 November 2024.
