Blue Cheese vs Mimolette (Boule de Lille) Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Mimolette (Boule de Lille) Cheese is semi-hard and made from cow milk, originating in France.
What Is Blue Cheese?
Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.
What Is Mimolette (Boule de Lille) Cheese?
Mimolette, or boule de Lille, is a pasteurized cow's milk cheese from around Lille in northern France. It is known for its orange paste, its cantaloupe-like sphere, and a grey rind pitted by the cheese mites that live on it.
What's the Difference Between Blue Cheese and Mimolette (Boule de Lille) Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Mimolette (Boule de Lille) Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Mimolette (Boule de Lille) Cheese (pasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Mimolette (Boule de Lille) Cheese (semi-hard)
- Rind: Blue Cheese (Natural), Mimolette (Boule de Lille) Cheese (natural, pitted by cheese mites)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Mimolette (Boule de Lille) Cheese (Parmesan-like when young, hazelnut when extra-old)
Side-by-Side Comparison
| Blue Cheese | Mimolette (Boule de Lille) Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Lille, Northern France |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-hard |
| Rind | Natural | Natural, pitted by cheese mites |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Parmesan-like when young, hazelnut when extra-old |
Taste Comparison: Does Blue Cheese Taste Like Mimolette (Boule de Lille) Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Mimolette (Boule de Lille) Cheese brings parmesan-like when young, hazelnut when extra-old character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Mimolette (Boule de Lille) Cheese leans toward parmesan, hazelnut.
Can You Substitute Blue Cheese for Mimolette (Boule de Lille) Cheese?
Blue Cheese can stand in for Mimolette (Boule de Lille) Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semi-hard. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Mimolette (Boule de Lille) Cheese brings parmesan-like when young, hazelnut when extra-old notes.
Which Is Better, Blue Cheese or Mimolette (Boule de Lille) Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semi-hard profile, Mimolette (Boule de Lille) Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Mimolette (Boule de Lille) Cheese fits dishes calling for parmesan-like when young, hazelnut when extra-old.
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Frequently Asked Questions
Is Blue Cheese the same as Mimolette (Boule de Lille) Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Mimolette (Boule de Lille) Cheese uses cow.
Is Blue Cheese similar to Mimolette (Boule de Lille) Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Mimolette (Boule de Lille) Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Mimolette (Boule de Lille) Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Mimolette (Boule de Lille) Cheese is parmesan-like when young, hazelnut when extra-old.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
What is Mimolette (Boule de Lille) Cheese made of?
Mimolette (Boule de Lille) Cheese is made from cow milk (pasteurized). It originates in France.
Which should I choose, Blue Cheese or Mimolette (Boule de Lille) Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Mimolette (Boule de Lille) Cheese is semi-hard.