Fourme d'Ambert Cheese vs Mimolette Cheese

Fourme d'Ambert Cheese is a semi-hard cow-milk cheese from France, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.

What Is Fourme d'Ambert Cheese?

Fourme d'Ambert is a semi-hard blue cheese from the Auvergne region of France, sold in a narrow cylinder. One of the country's oldest cheeses, it dates back to Roman times and is inoculated with Penicillium roqueforti.

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 Fourme d'Ambert Cheese and Mimolette Cheese?

• Milk treatment: Fourme d'Ambert Cheese (mostly pasteurized, some raw), Mimolette Cheese (Pasteurized)
• Texture: Fourme d'Ambert Cheese (semi-hard), Mimolette Cheese (Smooth, creamy body)
• Rind: Fourme d'Ambert Cheese (Light gray-blue), Mimolette Cheese (Natural)
• Aging: Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting), Mimolette Cheese (6 weeks to 24 months)
• Taste: Fourme d'Ambert Cheese (Mild blue cheese), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Fourme d'Ambert Cheese Taste Like Mimolette Cheese?

Fourme d'Ambert Cheese reads as mild blue cheese, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Fourme d'Ambert Cheese offers underwood, contrasted with Mimolette Cheese's butterscotch. More specifically, Fourme d'Ambert Cheese shows subtle, delicate, creamy, balanced, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Fourme d'Ambert Cheese at minimum 28 days from the date of renneting develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Fourme d'Ambert Cheese for Mimolette Cheese?

In most recipes, Fourme d'Ambert Cheese and Mimolette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Fourme d'Ambert Cheese reads as mild blue cheese while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Fourme d'Ambert Cheese or Mimolette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Fourme d'Ambert Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Fourme d'Ambert Cheese suits recipes that want mild blue cheese notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Frequently Asked Questions

Is Fourme d'Ambert Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Aging also differs: Fourme d'Ambert Cheese is typically aged minimum 28 days from the date of renneting, Mimolette Cheese 6 weeks to 24 months.

Is Fourme d'Ambert Cheese similar to Mimolette Cheese?

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

Can I substitute Fourme d'Ambert Cheese for Mimolette Cheese?

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

Does Fourme d'Ambert Cheese taste like Mimolette Cheese?

Fourme d'Ambert Cheese reads as mild blue cheese, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Fourme d'Ambert Cheese leans underwood, and Mimolette Cheese is closer to butterscotch.

What is Fourme d'Ambert Cheese made of?

Fourme d'Ambert Cheese is made from cow milk (mostly pasteurized, some raw). It's typically aged minimum 28 days from the date of renneting. 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, Fourme d'Ambert Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fourme d'Ambert Cheese is semi-hard, while Mimolette Cheese is smooth, creamy body.