[3] It normally weighs about 2 kg (approximately 4.5 pounds) and is made from pasteurized cow's milk.

Its name comes from the French word mi-mou (feminine mi-molle), meaning "semi-soft", which refers to the oily texture of this otherwise hard cheese.

[5] When used in small amounts, primarily as a food colorant, annatto adds no discernible flavor[6] or aroma.

It was originally made by the request of Louis XIV, who – in the context of Jean-Baptiste Colbert's mercantilistic policies – was looking for a native French product to replace the then very popular Edam.

[8] In 2013, the Food and Drug Administration detained about a ton of the cheese, putting further imports to the United States on hold.