Mimolette is a cheese known for its bright orange color and is often found on cheese boards. It is sometimes called the "Boule de Lille," a name that reflects its association with northern France. While it is often compared to Dutch cheeses such as Gouda and Edam, Mimolette actually originated in France. Its history dates back to the 17th century during the Franco-Dutch War (1672-1678), when the export of Edam to France was interrupted, causing a shortage. To differentiate it from Edam, Mimolette was colored orange using annatto, a natural dye derived from the annatto tree, as noted by the National Institute of Origin and Quality (INAO). Mimolette is a pressed, uncooked cheese made from raw cow's milk. It is rich in nutrients, including calcium, proteins, phosphorus, zinc, magnesium, and vitamins A, B2, and B12. Aged Mimolette, which is aged for 12 months, contains 33.3 g of protein per 100 g. However, it is also high in calories, with 397 kcal per 100 g, and has 2 g of salt per 100 g. Due to its high calorie and salt content, it is recommended to be consumed in moderation. One of the notable features of Mimolette is that it contains almost no lactose, making it suitable for individuals with lactose intolerance. During the aging process, lactose is largely removed, with nearly no lactose remaining in cheese that has been aged for more than six weeks, according to Ameli.fr. Mimolette is typically consumed in winter, as its flavor becomes more intense with age. It is not classified under the protected designation of origin (AOP) but can carry a Red Label, which ensures that it meets specific manufacturing and aging requirements. The Red Label applies to aged Mimolette (aged at least 13 months) and extra-aged Mimolette (aged at least 18 months). The rind must be natural, ranging in color from gray-orange to brown, while some industrial versions may have a plastic or paraffin rind. The paste is harder, more brittle, and crumbly, rather than elastic.