Exmoor Blue Cheese vs Mimolette Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.
What Is Exmoor Blue Cheese?
Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.
What Is Mimolette Cheese?
Mimolette is a hard cheese from the region of Lille, France, known for its bright orange color and spherical shape. It has a firm texture and a nutty, sweet flavor that deepens as it ages. Older Mimolette is known for its dry and crumbly texture, making it an excellent grating cheese.
What's the Difference Between Exmoor Blue Cheese and Mimolette Cheese?
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Mimolette Cheese (Pasteurized)
- Texture: Exmoor Blue Cheese (Soft), Mimolette Cheese (Smooth, creamy body)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Mimolette Cheese (Natural)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Mimolette Cheese (6 weeks to 24 months)
Side-by-Side Comparison
| Exmoor Blue Cheese | Mimolette Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Devon And Somerset, England | Flanders Area Of Pas-De-Calais |
| Milk Type | Cow | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft | Smooth, creamy body |
| Rind | Treated with Penicillium candidum | Natural |
| Aging | 3 to 6 weeks | 6 weeks to 24 months |
| Taste | — | Sweet, less acidic, fruity, nutty, caramel |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Mimolette Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Exmoor Blue Cheese at 3 to 6 weeks develops a different profile than Mimolette Cheese at 6 weeks to 24 months.
Can You Substitute Exmoor Blue Cheese for Mimolette Cheese?
In most recipes, Exmoor Blue Cheese and Mimolette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for smooth, creamy body.
Which Is Better, Exmoor Blue Cheese or Mimolette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Exmoor Blue Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit.
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Mimolette Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Mimolette Cheese 6 weeks to 24 months.
Is Exmoor Blue Cheese similar to Mimolette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Mimolette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Mimolette Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Exmoor Blue Cheese made of?
Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 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, Exmoor Blue Cheese or Mimolette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Mimolette Cheese is smooth, creamy body.