Brick Cheese vs Mimolette Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.

What Is Brick Cheese?

Brick cheese, originating from Wisconsin, is a medium-soft cheese known for its slightly sweet and earthy flavor when young, which becomes tangy and pungent as it ages. It has a pale yellow color and a springy texture, making it a favorite for sandwiches and as a meltable cheese in various dishes.

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 Brick Cheese and Mimolette Cheese?

• Origin: Brick Cheese (United States), Mimolette Cheese (France)
• Texture: Brick Cheese (semi-hard, smear-ripened), Mimolette Cheese (Smooth, creamy body)
• Rind: Brick Cheese (washed), Mimolette Cheese (Natural)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Mimolette Cheese (6 weeks to 24 months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Mimolette Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Brick Cheese offers pungent, rich, contrasted with Mimolette Cheese's butterscotch. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Brick Cheese for Mimolette Cheese?

In most recipes, Brick Cheese and Mimolette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, smear-ripened bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Brick Cheese or Mimolette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, smear-ripened cheese, go with Brick Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Brick Cheese suits recipes that want sweet and mild when young, matures into strong, ripe cheese with age notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Frequently Asked Questions

Is Brick Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Mimolette Cheese comes from France. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Mimolette Cheese 6 weeks to 24 months.

Is Brick Cheese similar to Mimolette Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Brick Cheese for Mimolette Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Brick Cheese taste like Mimolette Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Brick Cheese leans pungent, rich, and Mimolette Cheese is closer to butterscotch.

What is Brick Cheese made of?

Brick Cheese is made from cow milk. It's typically aged best enjoyed at between 10 and 12 weeks. It originates in United States.

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, Brick Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Mimolette Cheese is smooth, creamy body.