Camembert Cheese vs Mimolette (Boule de Lille) Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Mimolette (Boule de Lille) Cheese is semi-hard and made from cow milk, originating in France.
What Is Camembert Cheese?
Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.
What Is Mimolette (Boule de Lille) Cheese?
Mimolette, or boule de Lille, is a pasteurized cow's milk cheese from around Lille in northern France. It is known for its orange paste, its cantaloupe-like sphere, and a grey rind pitted by the cheese mites that live on it.
What's the Difference Between Camembert Cheese and Mimolette (Boule de Lille) Cheese?
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Mimolette (Boule de Lille) Cheese (pasteurized)
- Texture: Camembert Cheese (soft, artisan), Mimolette (Boule de Lille) Cheese (semi-hard)
- Rind: Camembert Cheese (Bloomy), Mimolette (Boule de Lille) Cheese (natural, pitted by cheese mites)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Mimolette (Boule de Lille) Cheese (Parmesan-like when young, hazelnut when extra-old)
Side-by-Side Comparison
| Camembert Cheese | Mimolette (Boule de Lille) Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Camembert, Normandy, Northwest France | Lille, Northern France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Pasteurized |
| Texture | Soft, artisan | Semi-hard |
| Rind | Bloomy | Natural, pitted by cheese mites |
| Aging | Minimum 3 weeks | — |
| Taste | Slightly sour, stronger than brie | Parmesan-like when young, hazelnut when extra-old |
Taste Comparison: Does Camembert Cheese Taste Like Mimolette (Boule de Lille) Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Mimolette (Boule de Lille) Cheese brings parmesan-like when young, hazelnut when extra-old character. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Mimolette (Boule de Lille) Cheese leans toward parmesan, hazelnut.
Can You Substitute Camembert Cheese for Mimolette (Boule de Lille) Cheese?
In most recipes, Camembert Cheese and Mimolette (Boule de Lille) Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for semi-hard. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Mimolette (Boule de Lille) Cheese brings parmesan-like when young, hazelnut when extra-old notes.
Which Is Better, Camembert Cheese or Mimolette (Boule de Lille) 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 Camembert Cheese. For a semi-hard profile, Mimolette (Boule de Lille) Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Mimolette (Boule de Lille) Cheese fits dishes calling for parmesan-like when young, hazelnut when extra-old.
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Frequently Asked Questions
Is Camembert Cheese the same as Mimolette (Boule de Lille) Cheese?
No, they're distinct cheeses.
Is Camembert Cheese similar to Mimolette (Boule de Lille) Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Camembert Cheese for Mimolette (Boule de Lille) Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Camembert Cheese taste like Mimolette (Boule de Lille) Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Mimolette (Boule de Lille) Cheese is parmesan-like when young, hazelnut when extra-old.
What is Camembert Cheese made of?
Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.
What is Mimolette (Boule de Lille) Cheese made of?
Mimolette (Boule de Lille) Cheese is made from cow milk (pasteurized). It originates in France.
Which should I choose, Camembert Cheese or Mimolette (Boule de Lille) Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Mimolette (Boule de Lille) Cheese is semi-hard.