Anevato Cheese vs Mimolette Cheese

Q: Is Anevato Cheese the same as Mimolette Cheese?

No. Anevato Cheese and Mimolette Cheese are distinct cheeses from Greece and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anevato Cheese for Mimolette Cheese?

In most recipes you can swap Anevato Cheese for Mimolette Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Anevato Cheese or Mimolette Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Anevato Cheese

Mimolette Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.

What Is Anevato Cheese?

Anevato is a Greek fresh cheese made from sheep's milk, goat's milk or a blend of the two in the mountains of Grevena and Voio in Western Macedonia. It is white, spreadable and grainy like cottage cheese, lightly salty and sour, and has held PDO status since 1996.

What Is Mimolette Cheese?

Mimolette is a hard, bright orange cow's milk cheese made around Lille in northern France. It is sold at several ages, from young wheels that taste like Parmesan to extra-old ones with a hazelnut flavor and a grey, mite-worked rind.

What's the Difference Between Anevato Cheese and Mimolette Cheese?

Origin: Anevato Cheese (Greece), Mimolette Cheese (France)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Mimolette Cheese (Cow's milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Mimolette Cheese (Pasteurized)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Mimolette Cheese (Smooth, creamy body)
Aging: Anevato Cheese (at least 2 months), Mimolette Cheese (6 weeks to 24 months)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

	Anevato Cheese	Mimolette Cheese
Country of Origin	Greece	France
Specific Origin	Western Macedonia	Flanders Area Of Pas-De-Calais
Milk Type	Ewe's or goat's milk or mixtures of both	Cow's milk
Milk Treatment	Left at 64°–68°F to sour and curdle, rennet is optional	Pasteurized
Texture	Soft, spreadable with a grainy texture	Smooth, creamy body
Rind	—	Natural
Aging	At least 2 months	6 weeks to 24 months
Taste	Pleasant sourish and refreshing flavor	Sweet, less acidic, fruity, nutty, caramel

Taste Comparison: Does Anevato Cheese Taste Like Mimolette Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Mimolette Cheese's butterscotch. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Anevato Cheese for Mimolette Cheese?

Anevato Cheese can stand in for Mimolette Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, spreadable with a grainy texture bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Anevato Cheese or Mimolette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, spreadable with a grainy texture cheese, go with Anevato Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Which is your favorite?

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Frequently Asked Questions

Is Anevato Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Mimolette Cheese comes from France. Anevato Cheese is made from goat or sheep milk; Mimolette Cheese uses cow. Aging also differs: Anevato Cheese is typically aged at least 2 months, Mimolette Cheese 6 weeks to 24 months.

Is Anevato Cheese similar to Mimolette Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Anevato Cheese for Mimolette Cheese?

You can, but expect a shift in richness and milk character.

Does Anevato Cheese taste like Mimolette Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Mimolette Cheese is closer to butterscotch.

What is Anevato Cheese made of?

Anevato Cheese is made from goat or sheep milk (left at 64°–68°f to sour and curdle, rennet is optional), using optional rennet. It's typically aged at least 2 months. It originates in Greece.

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, Anevato Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Mimolette Cheese is smooth, creamy body.