Graviera Cheese vs Mimolette Cheese
Graviera Cheese is a hard cow or sheep-milk cheese from Greece, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.
What Is Graviera Cheese?
Graviera is a hard Greek cheese made in wheels from sheep's or cow's milk, named after the gruyere it resembles. It tastes slightly sweet, sometimes with a burnt caramel note, and ranks second only to feta in Greece.
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 Graviera Cheese and Mimolette Cheese?
- Origin: Graviera Cheese (Greece), Mimolette Cheese (France)
- Milk type: Graviera Cheese (cow's or sheep's milk), Mimolette Cheese (Cow's milk)
- Milk treatment: Graviera Cheese (unpasteurized), Mimolette Cheese (Pasteurized)
- Texture: Graviera Cheese (hard), Mimolette Cheese (Smooth, creamy body)
- Rind: Graviera Cheese (marked with a crisscross pattern from the draining cloth), Mimolette Cheese (Natural)
- Aging: Graviera Cheese (at least 5 months for Crete graviera), Mimolette Cheese (6 weeks to 24 months)
- Taste: Graviera Cheese (nutty, sweet), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)
Side-by-Side Comparison
| Graviera Cheese | Mimolette Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Greece | Flanders Area Of Pas-De-Calais |
| Milk Type | Cow's or sheep's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Hard | Smooth, creamy body |
| Rind | Marked with a crisscross pattern from the draining cloth | Natural |
| Aging | At least 5 months for Crete graviera | 6 weeks to 24 months |
| Taste | Nutty, sweet | Sweet, less acidic, fruity, nutty, caramel |
Taste Comparison: Does Graviera Cheese Taste Like Mimolette Cheese?
Graviera Cheese reads as nutty, sweet, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. More specifically, Graviera Cheese shows slightly sweet, burnt caramel in the crete version, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Graviera Cheese at at least 5 months for crete graviera develops a different profile than Mimolette Cheese at 6 weeks to 24 months.
Can You Substitute Graviera Cheese for Mimolette Cheese?
Graviera Cheese can stand in for Mimolette Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Graviera Cheese reads as nutty, sweet while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.
Which Is Better, Graviera Cheese or Mimolette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Graviera Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Graviera Cheese suits recipes that want nutty, sweet notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.
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Frequently Asked Questions
Is Graviera Cheese the same as Mimolette Cheese?
No, they're distinct cheeses. Graviera Cheese originates in Greece, while Mimolette Cheese comes from France. Graviera Cheese is made from cow or sheep milk; Mimolette Cheese uses cow. Aging also differs: Graviera Cheese is typically aged at least 5 months for crete graviera, Mimolette Cheese 6 weeks to 24 months.
Is Graviera Cheese similar to Mimolette Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Graviera Cheese for Mimolette Cheese?
You can, but expect a shift in richness and milk character.
Does Graviera Cheese taste like Mimolette Cheese?
Graviera Cheese reads as nutty, sweet, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel.
What is Graviera Cheese made of?
Graviera Cheese is made from cow or sheep milk (unpasteurized). It's typically aged at least 5 months for crete graviera. It originates in Greece.
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, Graviera Cheese or Mimolette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Graviera Cheese is hard, while Mimolette Cheese is smooth, creamy body.