Camembert Cheese vs Mimolette Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Mimolette Cheese is smooth, creamy body 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 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 Camembert Cheese and Mimolette Cheese?

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Mimolette Cheese (Pasteurized)
• Texture: Camembert Cheese (soft, artisan), Mimolette Cheese (Smooth, creamy body)
• Rind: Camembert Cheese (Bloomy), Mimolette Cheese (Natural)
• Aging: Camembert Cheese (minimum 3 weeks), Mimolette Cheese (6 weeks to 24 months)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Mimolette Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Mimolette Cheese's butterscotch. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Camembert Cheese for Mimolette Cheese?

In most recipes, Camembert Cheese and Mimolette 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 smooth, creamy body. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Camembert 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 Camembert Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Frequently Asked Questions

Is Camembert Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Mimolette Cheese 6 weeks to 24 months.

Is Camembert Cheese similar to Mimolette Cheese?

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

Can I substitute Camembert Cheese for Mimolette Cheese?

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

Does Camembert Cheese taste like Mimolette Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Camembert Cheese leans buttery, rich, and Mimolette Cheese is closer to butterscotch.

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 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, Camembert Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Mimolette Cheese is smooth, creamy body.