Laguiole Cheese vs Mimolette Cheese

Laguiole Cheese is a firm and supple cow-milk cheese from France, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.

What Is Laguiole Cheese?

Laguiole is a pressed, uncooked cheese from the Aubrac plateau in southern France, made only from raw Simmental or Aubrac cow's milk. Protected by AOC since 1961, it is the main cheese in aligot, the regional dish of mashed potatoes with cream and butter.

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 Laguiole Cheese and Mimolette Cheese?

• Milk treatment: Laguiole Cheese (unpasteurized), Mimolette Cheese (Pasteurized)
• Texture: Laguiole Cheese (Firm and supple), Mimolette Cheese (Smooth, creamy body)
• Rind: Laguiole Cheese (Dry whitish to light gray, aging to amber-brown to granite gray), Mimolette Cheese (Natural)
• Aging: Laguiole Cheese (4-10+ months), Mimolette Cheese (6 weeks to 24 months)
• Taste: Laguiole Cheese (Medium to intense), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Laguiole Cheese Taste Like Mimolette Cheese?

Laguiole Cheese reads as medium to intense, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Laguiole Cheese offers milky and fresh grass, dried meat, contrasted with Mimolette Cheese's butterscotch. More specifically, Laguiole Cheese shows dry whitish to light gray rind transitioning to amber-brown to granite gray as aged. the body is ivory to straw yellow. flavor ranges from milky and fresh grass to nuts, with a lactic flavor varying by age. consumed as a table cheese, in salads, or for cooking. noted for use in aligot de l’aubrac., while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Laguiole Cheese at 4-10+ months develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Laguiole Cheese for Mimolette Cheese?

In most recipes, Laguiole Cheese and Mimolette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm and supple bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Laguiole Cheese reads as medium to intense while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Laguiole Cheese or Mimolette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm and supple cheese, go with Laguiole Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Laguiole Cheese suits recipes that want medium to intense notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Frequently Asked Questions

Is Laguiole Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Aging also differs: Laguiole Cheese is typically aged 4-10+ months, Mimolette Cheese 6 weeks to 24 months.

Is Laguiole Cheese similar to Mimolette Cheese?

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

Can I substitute Laguiole Cheese for Mimolette Cheese?

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

Does Laguiole Cheese taste like Mimolette Cheese?

Laguiole Cheese reads as medium to intense, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Laguiole Cheese leans milky and fresh grass, dried meat, and Mimolette Cheese is closer to butterscotch.

What is Laguiole Cheese made of?

Laguiole Cheese is made from cow milk (unpasteurized). It's typically aged 4-10+ months. 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, Laguiole Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Laguiole Cheese is firm and supple, while Mimolette Cheese is smooth, creamy body.