Blue Cheese vs Dutch Mimolette (Commissiekaas) Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Dutch Mimolette (Commissiekaas) Cheese is hard, artisan and made from cow milk, originating in Netherlands.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Dutch Mimolette (Commissiekaas) Cheese?
Dutch Mimolette, also known as Commissiekaas, is a hard, artisan cheese made from pasteurized cow's milk. This cheese is characterized by its vibrant orange color and natural rind. It has a fruity flavor and aroma, offering a pleasant taste experience. The cheese's hard texture makes it suitable for grating or shaving over dishes. Originating from the Nord region in the Netherlands, Mimolette is appreciated for its ability to add a burst of flavor to a variety of culinary applications.
What's the Difference Between Blue Cheese and Dutch Mimolette (Commissiekaas) Cheese?
- Origin: Blue Cheese (France), Dutch Mimolette (Commissiekaas) Cheese (Netherlands)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Dutch Mimolette (Commissiekaas) Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Dutch Mimolette (Commissiekaas) Cheese (pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Dutch Mimolette (Commissiekaas) Cheese (hard, artisan)
- Rind: Blue Cheese (Natural), Dutch Mimolette (Commissiekaas) Cheese (natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Dutch Mimolette (Commissiekaas) Cheese (fruity)
Side-by-Side Comparison
| Blue Cheese | Dutch Mimolette (Commissiekaas) Cheese | |
|---|---|---|
| Country of Origin | France | Netherlands |
| Specific Origin | — | Nord |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Hard, artisan |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Fruity |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Dutch Mimolette (Commissiekaas) Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and Dutch Mimolette (Commissiekaas) Cheese
Blue Cheese
Dutch Mimolette (Commissiekaas) Cheese
Taste Comparison: Does Blue Cheese Taste Like Dutch Mimolette (Commissiekaas) Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Dutch Mimolette (Commissiekaas) Cheese brings fruity character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Dutch Mimolette (Commissiekaas) Cheese's fruity.
Can You Substitute Blue Cheese for Dutch Mimolette (Commissiekaas) Cheese?
Blue Cheese can stand in for Dutch Mimolette (Commissiekaas) Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for hard, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Dutch Mimolette (Commissiekaas) Cheese brings fruity notes.
Which Is Better, Blue Cheese or Dutch Mimolette (Commissiekaas) Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a hard, artisan profile, Dutch Mimolette (Commissiekaas) Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Dutch Mimolette (Commissiekaas) Cheese fits dishes calling for fruity.
Frequently Asked Questions
Is Blue Cheese the same as Dutch Mimolette (Commissiekaas) Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Dutch Mimolette (Commissiekaas) Cheese comes from Netherlands. Blue Cheese is made from cow, goat, or sheep milk; Dutch Mimolette (Commissiekaas) Cheese uses cow.
Is Blue Cheese similar to Dutch Mimolette (Commissiekaas) Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Dutch Mimolette (Commissiekaas) Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Dutch Mimolette (Commissiekaas) Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Dutch Mimolette (Commissiekaas) Cheese is fruity. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Dutch Mimolette (Commissiekaas) Cheese is closer to fruity.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
What is Dutch Mimolette (Commissiekaas) Cheese made of?
Dutch Mimolette (Commissiekaas) Cheese is made from cow milk (pasteurized). It originates in Netherlands.
Which should I choose, Blue Cheese or Dutch Mimolette (Commissiekaas) Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Dutch Mimolette (Commissiekaas) Cheese is hard, artisan.
See full profiles: Blue Cheese and Dutch Mimolette (Commissiekaas) Cheese.