Maroilles / Marolles Cheese vs Mimolette Cheese

Maroilles / Marolles Cheese is a soft paste with small mechanical and fermentation openings cow-milk cheese, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.

What Is Maroilles / Marolles Cheese?

Maroilles, also known as Marolles, is a cheese made exclusively from cow's milk. It originates from the Thiérache region in France, specifically in the departments of Nord and Aisne. The cheese is known for its square shape and washed rind with a homogeneous red-orange color. It has a soft paste with a white to cream color and small mechanical and fermentation openings. Maroilles has a strong aroma reminiscent of cellar, damp brick, and undergrowth, with a slightly ammoniac scent. The flavor is slightly salty and milky, with notes of acidity, bitterness, hazelnut, and alliums. The cheese is matured for a minimum of 21 to 35 days, depending on the format. It is a Protected Designation of Origin (PDO) product, ensuring its unique characteristics are tied to its geographical area.

What Is Mimolette Cheese?

Mimolette is a hard cheese from the region of Lille, France, known for its bright orange color and spherical shape. It has a firm texture and a nutty, sweet flavor that deepens as it ages. Older Mimolette is known for its dry and crumbly texture, making it an excellent grating cheese.

What's the Difference Between Maroilles / Marolles Cheese and Mimolette Cheese?

• Milk treatment: Maroilles / Marolles Cheese (Raw, thermised, or pasteurised), Mimolette Cheese (Pasteurized)
• Texture: Maroilles / Marolles Cheese (Soft paste with small mechanical and fermentation openings), Mimolette Cheese (Smooth, creamy body)
• Rind: Maroilles / Marolles Cheese (Washed rind with a homogeneous red-orange color), Mimolette Cheese (Natural)
• Aging: Maroilles / Marolles Cheese (Minimum of 21 to 35 days, depending on the format), Mimolette Cheese (6 weeks to 24 months)
• Taste: Maroilles / Marolles Cheese (Slightly salty milky taste with acidity and slight bitterness), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Maroilles / Marolles Cheese Taste Like Mimolette Cheese?

Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Maroilles / Marolles Cheese offers strong smell of cellar, damp brick, undergrowth, slightly ammoniac, contrasted with Mimolette Cheese's butterscotch. More specifically, Maroilles / Marolles Cheese shows hazelnut, notes of alliums, flavors of curd, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Maroilles / Marolles Cheese at minimum of 21 to 35 days, depending on the format develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Maroilles / Marolles Cheese for Mimolette Cheese?

In most recipes, Maroilles / Marolles Cheese and Mimolette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft paste with small mechanical and fermentation openings bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Maroilles / Marolles Cheese or Mimolette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft paste with small mechanical and fermentation openings cheese, go with Maroilles / Marolles Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Maroilles / Marolles Cheese suits recipes that want slightly salty milky taste with acidity and slight bitterness notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Frequently Asked Questions

Is Maroilles / Marolles Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Aging also differs: Maroilles / Marolles Cheese is typically aged minimum of 21 to 35 days, depending on the format, Mimolette Cheese 6 weeks to 24 months.

Is Maroilles / Marolles Cheese similar to Mimolette Cheese?

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

Can I substitute Maroilles / Marolles Cheese for Mimolette Cheese?

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

Does Maroilles / Marolles Cheese taste like Mimolette Cheese?

Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Maroilles / Marolles Cheese leans strong smell of cellar, damp brick, undergrowth, slightly ammoniac, and Mimolette Cheese is closer to butterscotch.

What is Maroilles / Marolles Cheese made of?

Maroilles / Marolles Cheese is made from cow milk (raw, thermised, or pasteurised), using calf whey rennet (vegetable or microbial rennet prohibited) rennet. It's typically aged minimum of 21 to 35 days, depending on the format.

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, Maroilles / Marolles Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles / Marolles Cheese is soft paste with small mechanical and fermentation openings, while Mimolette Cheese is smooth, creamy body.

See full profiles: Maroilles / Marolles Cheese and Mimolette Cheese.

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