Brillat-Savarin Cheese vs Mimolette Cheese

Brillat-Savarin Cheese is a semisoft cow-milk cheese from France, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.

What Is Brillat-Savarin Cheese?

Brillat-Savarin is a French triple cream cow's milk cheese with a natural bloomy rind and at least 72% fat in dry matter. Made mainly in Normandy, it tastes luscious, creamy and faintly sour, and it is also sold fresh, closer to rich cream cheese.

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 Brillat-Savarin Cheese and Mimolette Cheese?

• Texture: Brillat-Savarin Cheese (Semisoft), Mimolette Cheese (Smooth, creamy body)
• Rind: Brillat-Savarin Cheese (White and fluffy P. candidum), Mimolette Cheese (Natural)
• Aging: Brillat-Savarin Cheese (1 to 2 weeks), Mimolette Cheese (6 weeks to 24 months)
• Taste: Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Brillat-Savarin Cheese Taste Like Mimolette Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Brillat-Savarin Cheese offers milky, contrasted with Mimolette Cheese's butterscotch. More specifically, Brillat-Savarin Cheese shows luscious, creamy, faintly sour, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Brillat-Savarin Cheese at 1 to 2 weeks develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Brillat-Savarin Cheese for Mimolette Cheese?

In most recipes, Brillat-Savarin Cheese and Mimolette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Brillat-Savarin Cheese or Mimolette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft cheese, go with Brillat-Savarin Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Brillat-Savarin Cheese suits recipes that want luxurious, tangy, sour, mushroomy softened butter notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Frequently Asked Questions

Is Brillat-Savarin Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Aging also differs: Brillat-Savarin Cheese is typically aged 1 to 2 weeks, Mimolette Cheese 6 weeks to 24 months.

Is Brillat-Savarin Cheese similar to Mimolette Cheese?

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

Can I substitute Brillat-Savarin Cheese for Mimolette Cheese?

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

Does Brillat-Savarin Cheese taste like Mimolette Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Brillat-Savarin Cheese leans milky, and Mimolette Cheese is closer to butterscotch.

What is Brillat-Savarin Cheese made of?

Brillat-Savarin Cheese is made from cow milk (pasteurized). It's typically aged 1 to 2 weeks. 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, Brillat-Savarin Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brillat-Savarin Cheese is semisoft, while Mimolette Cheese is smooth, creamy body.