Livarot Cheese vs Mimolette Cheese

Livarot Cheese is a chewy, melts in the mouth cow-milk cheese from France, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.

What Is Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

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 Livarot Cheese and Mimolette Cheese?

• Milk treatment: Livarot Cheese (mostly pasteurized; only 12% raw), Mimolette Cheese (Pasteurized)
• Texture: Livarot Cheese (Chewy, Melts in the mouth), Mimolette Cheese (Smooth, creamy body)
• Rind: Livarot Cheese (Sticky, Orangey), Mimolette Cheese (Natural)
• Aging: Livarot Cheese (21 days), Mimolette Cheese (6 weeks to 24 months)
• Taste: Livarot Cheese (Pungent), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Livarot Cheese Taste Like Mimolette Cheese?

Livarot Cheese reads as pungent, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Livarot Cheese offers pungent animalian, contrasted with Mimolette Cheese's butterscotch. More specifically, Livarot Cheese shows onion, hay, smoke, with a pungent animalian aroma, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Livarot Cheese at 21 days develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Livarot Cheese for Mimolette Cheese?

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

Which Is Better, Livarot Cheese or Mimolette Cheese?

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

Frequently Asked Questions

Is Livarot Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Aging also differs: Livarot Cheese is typically aged 21 days, Mimolette Cheese 6 weeks to 24 months.

Is Livarot Cheese similar to Mimolette Cheese?

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

Can I substitute Livarot Cheese for Mimolette Cheese?

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

Does Livarot Cheese taste like Mimolette Cheese?

Livarot Cheese reads as pungent, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Livarot Cheese leans pungent animalian, and Mimolette Cheese is closer to butterscotch.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. 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, Livarot Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livarot Cheese is chewy, melts in the mouth, while Mimolette Cheese is smooth, creamy body.