Abbaye de Tamié Cheese vs Mimolette Cheese
Abbaye de Tamié Cheese
Mimolette Cheese
Abbaye de Tamié Cheese is a soft, pea-size holes cow-milk cheese from France, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.
What Is Abbaye de Tamié Cheese?
Made by Trappist monks in the French Alps, Abbaye de Tamié is a semi-soft cheese with a smooth, creamy texture. It has a mild, slightly tangy flavor, enhanced by a rind that is washed in brine during the aging process. The cheese is produced from the unpasteurized milk of local cows, reflecting the rich, grassy flavors of the Alpine pastures.
What Is Mimolette Cheese?
Mimolette is a hard cheese from the region of Lille, France, known for its bright orange color and spherical shape. It has a firm texture and a nutty, sweet flavor that deepens as it ages. Older Mimolette is known for its dry and crumbly texture, making it an excellent grating cheese.
What's the Difference Between Abbaye de Tamié Cheese and Mimolette Cheese?
- Milk treatment: Abbaye de Tamié Cheese (unpasteurized), Mimolette Cheese (Pasteurized)
- Texture: Abbaye de Tamié Cheese (Soft, pea-size holes), Mimolette Cheese (Smooth, creamy body)
- Rind: Abbaye de Tamié Cheese (Light beige to saffron, thin mold), Mimolette Cheese (Natural)
- Aging: Abbaye de Tamié Cheese (Up to 40 days), Mimolette Cheese (6 weeks to 24 months)
- Taste: Abbaye de Tamié Cheese (Nutty, milky, delicate to strong with age), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)
Side-by-Side Comparison
| Abbaye de Tamié Cheese | Mimolette Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Savoie Department | Flanders Area Of Pas-De-Calais |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft, pea-size holes | Smooth, creamy body |
| Rind | Light beige to saffron, thin mold | Natural |
| Aging | Up to 40 days | 6 weeks to 24 months |
| Taste | Nutty, milky, delicate to strong with age | Sweet, less acidic, fruity, nutty, caramel |
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Where to buy Abbaye de Tamié Cheese and Mimolette Cheese
Abbaye de Tamié Cheese
Mimolette Cheese
Taste Comparison: Does Abbaye de Tamié Cheese Taste Like Mimolette Cheese?
Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Abbaye de Tamié Cheese offers perfumed, pungent, contrasted with Mimolette Cheese's butterscotch. Aging plays into this as well. Abbaye de Tamié Cheese at up to 40 days develops a different profile than Mimolette Cheese at 6 weeks to 24 months.
Can You Substitute Abbaye de Tamié Cheese for Mimolette Cheese?
In most recipes, Abbaye de Tamié Cheese and Mimolette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, pea-size holes bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.
Which Is Better, Abbaye de Tamié Cheese or Mimolette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, pea-size holes cheese, go with Abbaye de Tamié Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Abbaye de Tamié Cheese suits recipes that want nutty, milky, delicate to strong with age notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.
Frequently Asked Questions
Is Abbaye de Tamié Cheese the same as Mimolette Cheese?
No, they're distinct cheeses. Aging also differs: Abbaye de Tamié Cheese is typically aged up to 40 days, Mimolette Cheese 6 weeks to 24 months.
Is Abbaye de Tamié Cheese similar to Mimolette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Abbaye de Tamié Cheese for Mimolette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Abbaye de Tamié Cheese taste like Mimolette Cheese?
Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Abbaye de Tamié Cheese leans perfumed, pungent, and Mimolette Cheese is closer to butterscotch.
What is Abbaye de Tamié Cheese made of?
Abbaye de Tamié Cheese is made from cow milk (unpasteurized), using calf rennet. It's typically aged up to 40 days. It originates in France.
What is Mimolette Cheese made of?
Mimolette Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks to 24 months. It originates in France.
Which should I choose, Abbaye de Tamié Cheese or Mimolette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Tamié Cheese is soft, pea-size holes, while Mimolette Cheese is smooth, creamy body.
See full profiles: Abbaye de Tamié Cheese and Mimolette Cheese.