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Often known as 'Boule de Lille', Mimolette (mee-moh-LET) is derived from the word 'mi-mou' meaning 'half-soft'. The name Boule de Lille derives from a ripening cellar in the city of Lille, where the cheese was originally matured. While in the caves, the surface of the cheese is brushed to remove cheese mites which bore holes and feast on its surface. Mimolette gets much more interesting as it ages; the paste hardens and turns a deep orange color and flavors of fruits and nuts emerge with hints of butterscotch and caramel. Pair Mimolette with lighter reds such as a Malbec or Pinot Noir.