While mentioning trendy 17th-century cheeses in my previous post, I forgot to point out Louis XIV's prohibition on foreign cheeses. This obviously had an effect on the cheeses that people were eating and producing at the time. I think that it is worth stressing that the king had two agendas in this regard:
1. Economic Protectionism – Jean-Baptiste Colbert, the finance minister, sought to increase French economic prosperity by keeping imports as low as possible and exports as high as possible. Joan DeJean underscores Louis XIV's goal to take over luxury trade:
In particular, he wanted to overshadow the country he 
contemptuously referred to as "that nation of shopkeepers," the Dutch, then Europe's greatest mercantile and shipping power. The King resolved that France would become a mercantile superpower and that it would achieve this status fully on its own terms. […] In such a climate, Colbert's bottom line was plain: first, to make sure that all the goods Louis XIV considered essential to the promotion of his image as the wealthiest, the most 
sophisticated, and the most powerful monarch in Europe would be produced in France and by French workers; and second, to make certain that as many people as possible would be slavishly following the Sun King's dictates and buying only the same French-made luxury goods that the King features at Versailles.
2. Centralization of France – Although France existed as a unified entity, it 
was separated by different regional customs, and, perhaps, more importantly; it was divided by aristocracy in each region. Louis XIV broke down peoples' loyalty to their lord and increased their loyalty towards him. If they wanted to be influential in any way, aristocrats had to leave their homes and head for Versailles.
If you can't import it – Replicate it, and then perfect it
Edam Cheese Mimolette Cheese
Regions of France along the borders were culturally affected by the king's agenda. For example, in northeastern France, Flanders (now, part of Belgium), people ate Ducth food. Their diet consisted of foods imported from Holland. In the city of Lille, Edam was probably the most common cheese, the most popular at the time. However, in response to laws forbidding importing Edam, French 
living by Flanders created their own Edam-like cheese – Mimolette. The cheese is produced in the same way as Edam; as a result, many believe it 
originated in Holland. Although they both have a spherical shape and same texture, Mimolette has a natural rind.
I first came across this cheese during my year-abroad in Paris. I entered one of the many cheese shops on Rue Mouffetard with the intention of buying my usual: Saint Nectaire and Comté or Beaufort. But, as I walked into the shop it was as though all my senses were drawing me closer to this large bright orange cheese the size of a bowling ball. I was intrigued by its shape and color. The appearance is breathtaking. It didn't matter why I originally came to the shop. Nothing mattered but the cheese that I had to try. It was surprisingly sweet; it tasted of butterscotch.
When I came back from France, I was shocked by the high prices of the cheese in NY. Nevertheless, I think it is worth every penny! 
Mimolette is made from raw cow's milk and is aged 6 months. Besides eating the cheese plain, you could add it to pratically any dish. Check out Clotilde Dusoulier's blog chocolateandzucchini.com, and look at her recipe for Soupe Broccoli Mimolette. Go out and search for this cheese today!
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