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Blue Cheese vs Mimolette Cheese
Blue Cheese
Mimolette Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Mimolette Cheese, including:
- "What is the difference between Blue Cheese and Mimolette Cheese?"
- "Is Blue Cheese and Mimolette Cheese the same?"
- "How does Blue Cheese compare to Mimolette Cheese cheese?"
- "How does the taste of Blue Cheese compare to Mimolette Cheese?"
- "Is Blue Cheese or Mimolette Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Mimolette Cheese Overview
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.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Mimolette Cheese originated from France.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Mimolette Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Mimolette's texture can be described as "smooth, creamy body".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Mimolette Cheese has a sweet, less acidic, fruity, nutty, caramel taste. Mimolette's aroma can be described as "butterscotch".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Mimolette Cheese has a color of electric-orange , comes in slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) and has an aging period of 6 weeks to 24 months .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Mimolette Cheese's rind is described as natural .
Ranking
Blue is ranked #4 out of 996 types based on community views. Mimolette is ranked #105 out of 996 types based on community views.
Pairing Comparison
| Blue | Mimolette | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Mimolette pages.
Side-by-Side Comparison Table
| Blue Cheese | Mimolette Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Not Specified | Flanders Area Of Pas-De-Calais |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Natural |
| Texture | Crumbly, Creamy, Semi-Soft | Smooth, creamy body |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sweet, less acidic, fruity, nutty, caramel |
| Aroma | Strong, Pungent, Earthy, Funky | Butterscotch |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Electric-orange |
| Forms | Wheel, Block, Wedge, Crumbles | Slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) |
| Age | Typically aged 2-6 months | 6 weeks to 24 months |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a smooth, creamy body consistency, Mimolette might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Mimolette offers a sweet, less acidic, fruity, nutty, caramel profile, ideal for different meals.
