Dorset Blue Cheese vs Mimolette Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.

What Is Dorset Blue Cheese?

Dorset Blue is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

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 Dorset Blue Cheese and Mimolette Cheese?

• Milk treatment: Dorset Blue Cheese (Skimmed), Mimolette Cheese (Pasteurized)
• Texture: Dorset Blue Cheese (Firm), Mimolette Cheese (Smooth, creamy body)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Mimolette Cheese (Natural)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Mimolette Cheese (6 weeks to 24 months)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Dorset Blue Cheese Taste Like Mimolette Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. More specifically, Dorset Blue Cheese shows piquant like other blue cheeses, not excessively strong, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Dorset Blue Cheese for Mimolette Cheese?

In most recipes, Dorset Blue Cheese and Mimolette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Dorset Blue Cheese or Mimolette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Dorset Blue Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Frequently Asked Questions

Is Dorset Blue Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Mimolette Cheese 6 weeks to 24 months.

Is Dorset Blue Cheese similar to Mimolette Cheese?

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

Can I substitute Dorset Blue Cheese for Mimolette Cheese?

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

Does Dorset Blue Cheese taste like Mimolette Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel.

What is Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

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, Dorset Blue Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while Mimolette Cheese is smooth, creamy body.