Herve Cheese vs Mimolette Cheese

Herve Cheese is a soft cow-milk cheese from Belgium, while Mimolette Cheese is hard, creamy and made from cow milk, originating in France.

What Is Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

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 Herve Cheese and Mimolette Cheese?

• Origin: Herve Cheese (Belgium), Mimolette Cheese (France)
• Milk treatment: Herve Cheese (raw), Mimolette Cheese (Pasteurized)
• Texture: Herve Cheese (Soft), Mimolette Cheese (Hard, creamy)
• Rind: Herve Cheese (washed), Mimolette Cheese (Natural)
• Aging: Herve Cheese (about 3 months), Mimolette Cheese (6 weeks to 24 months)
• Taste: Herve Cheese (smooth, spicy), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Herve Cheese Taste Like Mimolette Cheese?

Herve Cheese reads as smooth, spicy, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Herve Cheese offers pungent, strong, contrasted with Mimolette Cheese's butterscotch. More specifically, Herve Cheese shows sweet when young, spicy with age, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Herve Cheese for Mimolette Cheese?

In most recipes, Herve 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 hard, creamy. Flavor-wise, Herve Cheese reads as smooth, spicy while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Herve 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 Herve Cheese. For a hard, creamy profile, Mimolette Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Frequently Asked Questions

Is Herve Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Herve Cheese originates in Belgium, while Mimolette Cheese comes from France. Aging also differs: Herve Cheese is typically aged about 3 months, Mimolette Cheese 6 weeks to 24 months.

Is Herve Cheese similar to Mimolette Cheese?

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

Can I substitute Herve Cheese for Mimolette Cheese?

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

Does Herve Cheese taste like Mimolette Cheese?

Herve Cheese reads as smooth, spicy, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Herve Cheese leans pungent, strong, and Mimolette Cheese is closer to butterscotch.

What is Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

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, Herve Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, while Mimolette Cheese is hard, creamy.