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The name Mimolette is derived from the term half-soft. There is some question as to whether or not this cheese originated in Holland or France, as the method for making this cheese is the same as the Dutch cheese Edam. Mimolette is about the size of a baby’s head with a flattened top and bottom and with no distinct aroma. The pate is semi-soft at the beginning, then slowly hardens and dries as the cheese ripens and finally cracks. Results of ripening vary, depending on the level of humidity in the cellar. The minimum affinage takes about six weeks three months for an old and two years for a very old cheese. The colour of the pate changes from carrot to orange brown and with it the taste. The dry cheese can be grated and used for cooking.