Cabecou Cheese vs Mimolette Cheese
Cabecou Cheese is a soft, artisan goat-milk cheese from France, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.
What Is Cabecou Cheese?
Cabécou is a small round goat cheese from the Midi-Pyrénées in southern France, usually made with raw milk. It weighs under 40 grams (1.4 oz), tastes mildly lactic, and turns sharper once blue mold grows on its crust after about two weeks.
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 Cabecou Cheese and Mimolette Cheese?
- Milk type: Cabecou Cheese (goat's milk), Mimolette Cheese (Cow's milk)
- Milk treatment: Cabecou Cheese (raw), Mimolette Cheese (Pasteurized)
- Texture: Cabecou Cheese (soft, artisan), Mimolette Cheese (Smooth, creamy body)
- Rind: Cabecou Cheese (bloomy, thin and striped), Mimolette Cheese (Natural)
- Aging: Cabecou Cheese (ten days to four weeks), Mimolette Cheese (6 weeks to 24 months)
- Taste: Cabecou Cheese (smooth, tangy), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)
Side-by-Side Comparison
| Cabecou Cheese | Mimolette Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Midi-Pyrenees | Flanders Area Of Pas-De-Calais |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Soft, artisan | Smooth, creamy body |
| Rind | Bloomy, thin and striped | Natural |
| Aging | Ten days to four weeks | 6 weeks to 24 months |
| Taste | Smooth, tangy | Sweet, less acidic, fruity, nutty, caramel |
Taste Comparison: Does Cabecou Cheese Taste Like Mimolette Cheese?
Cabecou Cheese reads as smooth, tangy, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Cabecou Cheese offers aromatic, contrasted with Mimolette Cheese's butterscotch. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Mimolette Cheese at 6 weeks to 24 months.
Can You Substitute Cabecou Cheese for Mimolette Cheese?
Cabecou 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, Cabecou Cheese reads as smooth, tangy while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.
Which Is Better, Cabecou 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 Cabecou Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Cabecou Cheese the same as Mimolette Cheese?
No, they're distinct cheeses. Cabecou Cheese is made from goat milk; Mimolette Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Mimolette Cheese 6 weeks to 24 months.
Is Cabecou Cheese similar to Mimolette Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabecou Cheese for Mimolette Cheese?
You can, but expect a shift in richness and milk character.
Does Cabecou Cheese taste like Mimolette Cheese?
Cabecou Cheese reads as smooth, tangy, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Cabecou Cheese leans aromatic, and Mimolette Cheese is closer to butterscotch.
What is Cabecou Cheese made of?
Cabecou Cheese is made from goat milk (raw). It's typically aged ten days to four 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, Cabecou Cheese or Mimolette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, artisan, while Mimolette Cheese is smooth, creamy body.