Mimolette

Mimolette has a thick, rough gray-brown rind and a nutty flavor that becomes more intense with age.

Say Cheese: Ansonia's intimate pairings 2010

For those who like it airy and borderline aristocratic, a late Sunday breakfast at Mimolette

TODAYonline 2010

Mimolette too, though that's almost as Dutch as French.

Word Magazine - Comments 2010

That's one reason to try the $8 cheese plate, currently featuring 1.5 ounces of the following cheeses: Mimolette, a semi-hard tangerine-orange French cheddar; Persille du Beaujolais, a mild French blue; and Tomme de Savoie, a light and nutty semi-soft French Alps cheese.

TNT Diner 2009

If you search for recipe emmentaler mimolette, you'll find only pages that mention all three words - recipe, Emmentaler, and Mimolette.

Macworld 2009

So although fans of either Mimolette or Livarot might go wild for this hybrid of a cheese, much of the flavor (what many fromage-lovers seek) comes from its Livarot-inspired rind.

Slashfood 2009

Generally, I found most of them a bit under-ripe save the Mimolette (extra-vieille) and especially the Epoisses, which sagged and oozed, ready for the eating. le Bristol, Paris, France

the ulterior epicure 2009

Brique des Flandres is also produced in the same region as Mimolette, and shares its texture

Slashfood 2009

Wilcox pairs Mimolette with two big-flavored reds: Mas Foulaquier Gran’ Tonilliers (50 percent carignan, 50 percent grenache), from the Languedoc, a dense red rine with notes of plums, raspberries and chocolage; and Chateau Montlisse (85 percent merlot, 15 percent cabernet), a warm, rich, extracted Bordeau, inky black and very mouthfilling.

Say Cheese: Ansonia's intimate pairings 2010

“He is so popular,” reported The Economist, “that when he was found to have served Mimolette cheese, a pricey French import, to a colleague in his office, Japan’s biggest online shop sold out of the stuff.”

Demolition Men 2006