Mimolette (Boule de Lille) Cheese vs Reblochon Cheese
Mimolette (Boule de Lille) Cheese is a semi-hard cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Is Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Mimolette (Boule de Lille) Cheese and Reblochon Cheese?
- Milk treatment: Mimolette (Boule de Lille) Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Mimolette (Boule de Lille) Cheese (semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Mimolette (Boule de Lille) Cheese (natural, pitted by cheese mites), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Mimolette (Boule de Lille) Cheese (Parmesan-like when young, hazelnut when extra-old), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Mimolette (Boule de Lille) Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Lille, Northern France | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-hard | Ivory-colored, creamy and supple |
| Rind | Natural, pitted by cheese mites | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Parmesan-like when young, hazelnut when extra-old | Creamy, nutty |
Taste Comparison: Does Mimolette (Boule de Lille) Cheese Taste Like Reblochon Cheese?
Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old, while Reblochon Cheese brings creamy, nutty character. More specifically, Mimolette (Boule de Lille) Cheese shows parmesan, hazelnut, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Mimolette (Boule de Lille) Cheese for Reblochon Cheese?
In most recipes, Mimolette (Boule de Lille) Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Mimolette (Boule de Lille) Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Mimolette (Boule de Lille) Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Mimolette (Boule de Lille) Cheese suits recipes that want parmesan-like when young, hazelnut when extra-old notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Mimolette (Boule de Lille) Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Mimolette (Boule de Lille) Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mimolette (Boule de Lille) Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mimolette (Boule de Lille) Cheese taste like Reblochon Cheese?
Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old, while Reblochon Cheese is creamy, nutty.
What is Mimolette (Boule de Lille) Cheese made of?
Mimolette (Boule de Lille) Cheese is made from cow milk (pasteurized). It originates in France.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Mimolette (Boule de Lille) Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette (Boule de Lille) Cheese is semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.