This cheese gets its name from the French term “mi-molle,” meaning half-soft, and is inspired by a traditional Dutch cheese. When cheese imports were banned in France during the 17th century, local cheesemakers began crafting their own version. Typically, the natural rind is greyish-brown and marked by rugged holes formed by cheese mites, but in Canada, it’s coated in black wax. The paste, colored orange with annatto, offers a savory and sweet flavor with a smooth texture. After aging for 18 months, the cheese develops a richer, more caramelized taste, and the texture becomes slightly crumbly while remaining smooth.