Bartlett Cheese vs Mimolette Cheese

Bartlett Cheese is a soft, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.

What Is Bartlett Cheese?

Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.

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 Bartlett Cheese and Mimolette Cheese?

• Origin: Bartlett Cheese (England, Great Britain and United Kingdom), Mimolette Cheese (France)
• Milk type: Bartlett Cheese (sheep's milk), Mimolette Cheese (Cow's milk)
• Milk treatment: Bartlett Cheese (unpasteurized), Mimolette Cheese (Pasteurized)
• Texture: Bartlett Cheese (soft, artisan), Mimolette Cheese (Smooth, creamy body)
• Rind: Bartlett Cheese (mold ripened), Mimolette Cheese (Natural)
• Taste: Bartlett Cheese (buttery, milky), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Bartlett Cheese Taste Like Mimolette Cheese?

Bartlett Cheese reads as buttery, milky, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Bartlett Cheese offers aromatic, strong, contrasted with Mimolette Cheese's butterscotch.

Can You Substitute Bartlett Cheese for Mimolette Cheese?

Bartlett Cheese can stand in for Mimolette Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Bartlett Cheese reads as buttery, milky while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Bartlett Cheese or Mimolette Cheese?

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

Frequently Asked Questions

Is Bartlett Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Bartlett Cheese originates in England, Great Britain and United Kingdom, while Mimolette Cheese comes from France. Bartlett Cheese is made from sheep milk; Mimolette Cheese uses cow.

Is Bartlett Cheese similar to Mimolette Cheese?

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

Can I substitute Bartlett Cheese for Mimolette Cheese?

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

Does Bartlett Cheese taste like Mimolette Cheese?

Bartlett Cheese reads as buttery, milky, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Bartlett Cheese leans aromatic, strong, and Mimolette Cheese is closer to butterscotch.

What is Bartlett Cheese made of?

Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

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, Bartlett Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bartlett Cheese is soft, artisan, while Mimolette Cheese is smooth, creamy body.