Mimolette(Special Reserve)法國米莫雷半硬質乳酪(2年特熟成)

口感層次：圓球形，厚實的外皮為褐土色，具有被乳酪蟲啃咬過凹凸不平的孔洞，內芯為天然胭脂紅果子的鮮橘色，質地厚實，口感堅硬，胭脂紅果子的果香氣之外，帶有核桃堅果的香氣，還有烏魚子般的奶油鹹香，後味深長回甘。

賞味方式：將乳酪置放於常溫30-60分鐘，讓乳酪釋放應有的獨特風味。外皮帶有苦味，通常去皮只食用乳酪內芯，當開胃菜或下午茶點心食用風味獨特，乳酪板(cheese board)搭配麵包、堅果就很美味，延展性極佳，適合入菜焗烤增加料理的風味。選擇一支酒體健壯的紅葡萄酒如法國的薄酒萊(Beaujolais)、波爾多(Bordeaux)或隆河谷cote du Rhône讓乳酪的風味更完美展現。

保存方法：請低溫2°C ~6 °C冷藏。開封後，外皮請切除勿食用，吃多少切多少，剩餘乳酪尚未食用的部分，請1.用保鮮膜或防油紙包妥，2.再放置於保鮮盒冷藏，雙重保護避免降低口感影響風味或是水氣潮濕造成腐壞。

Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as Boule de Lille after its city of origin, or vieux Hollande for being made after the tradition of Edam cheese. In some areas of Belgium and the Netherlands such as Flanders, it is also known as commissiekaas. Its name comes from the French word molle, meaning "soft". This refers to the softness of the crust when young - with age it becomes harder. It has a grey crust and orange flesh. The orange color comes from the natural seasoning, annatto, which has a sweet and nutty flavor. The cheese has a similar appearance to a cantaloupe melon. Mimolette can be consumed at different stages of aging. When younger, its taste resembles that of Parmesan. Many appreciate it most when "extra-old" (extra-vieille). At that point, it can become rather hard to chew, and the flesh takes a hazelnut-like flavor lends itself to quality dry red wines(Beaujolais,Bordeaux,cote du Rhône).