Brie Cheese vs Mimolette (Boule de Lille) Cheese
Brie Cheese is a soft cow-milk cheese from France, while Mimolette (Boule de Lille) Cheese is semi-hard and made from cow milk, originating in France.
What Is Brie Cheese?
Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.
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 Brie Cheese and Mimolette (Boule de Lille) Cheese?
- Milk treatment: Brie Cheese (Raw, Pasteurized), Mimolette (Boule de Lille) Cheese (pasteurized)
- Texture: Brie Cheese (Soft), Mimolette (Boule de Lille) Cheese (semi-hard)
- Rind: Brie Cheese (Bloomy), Mimolette (Boule de Lille) Cheese (natural, pitted by cheese mites)
- Taste: Brie Cheese (Nutty, Mushroom), Mimolette (Boule de Lille) Cheese (Parmesan-like when young, hazelnut when extra-old)
Side-by-Side Comparison
| Brie Cheese | Mimolette (Boule de Lille) Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Brie | Lille, Northern France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Pasteurized | Pasteurized |
| Texture | Soft | Semi-hard |
| Rind | Bloomy | Natural, pitted by cheese mites |
| Aging | At least 4 to 5 weeks; several months to a year for brie noir | — |
| Taste | Nutty, Mushroom | Parmesan-like when young, hazelnut when extra-old |
Taste Comparison: Does Brie Cheese Taste Like Mimolette (Boule de Lille) Cheese?
Brie Cheese reads as nutty, mushroom, while Mimolette (Boule de Lille) Cheese brings parmesan-like when young, hazelnut when extra-old character. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Mimolette (Boule de Lille) Cheese leans toward parmesan, hazelnut.
Can You Substitute Brie Cheese for Mimolette (Boule de Lille) Cheese?
In most recipes, Brie Cheese and Mimolette (Boule de Lille) 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 semi-hard. Flavor-wise, Brie Cheese reads as nutty, mushroom while Mimolette (Boule de Lille) Cheese brings parmesan-like when young, hazelnut when extra-old notes.
Which Is Better, Brie 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 soft cheese, go with Brie Cheese. For a semi-hard profile, Mimolette (Boule de Lille) Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Mimolette (Boule de Lille) Cheese fits dishes calling for parmesan-like when young, hazelnut when extra-old.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Brie Cheese the same as Mimolette (Boule de Lille) Cheese?
No, they're distinct cheeses.
Is Brie Cheese similar to Mimolette (Boule de Lille) Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Brie Cheese for Mimolette (Boule de Lille) Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Brie Cheese taste like Mimolette (Boule de Lille) Cheese?
Brie Cheese reads as nutty, mushroom, while Mimolette (Boule de Lille) Cheese is parmesan-like when young, hazelnut when extra-old.
What is Brie Cheese made of?
Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. 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, Brie Cheese or Mimolette (Boule de Lille) Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Mimolette (Boule de Lille) Cheese is semi-hard.