Mimolette (Boule de Lille) Cheese vs Red Leicester Cheese

Mimolette (Boule de Lille) Cheese is a semi-hard cow-milk cheese from France, while Red Leicester Cheese is hard, crumbly and made from cow milk, originating in United Kingdom.

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 Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

What's the Difference Between Mimolette (Boule de Lille) Cheese and Red Leicester Cheese?

• Origin: Mimolette (Boule de Lille) Cheese (France), Red Leicester Cheese (United Kingdom)
• Milk treatment: Mimolette (Boule de Lille) Cheese (pasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Mimolette (Boule de Lille) Cheese (Semi-hard), Red Leicester Cheese (Hard, crumbly)
• Rind: Mimolette (Boule de Lille) Cheese (natural, pitted by cheese mites), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Taste: Mimolette (Boule de Lille) Cheese (Parmesan-like when young, hazelnut when extra-old), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Mimolette (Boule de Lille) Cheese Taste Like Red Leicester Cheese?

Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old, while Red Leicester Cheese brings caramel, sweet character. More specifically, Mimolette (Boule de Lille) Cheese shows parmesan, hazelnut, while Red Leicester Cheese leans toward mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste.

Can You Substitute Mimolette (Boule de Lille) Cheese for Red Leicester Cheese?

In most recipes, Mimolette (Boule de Lille) Cheese and Red Leicester 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 hard, crumbly. Flavor-wise, Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Mimolette (Boule de Lille) Cheese or Red Leicester 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 hard, crumbly profile, Red Leicester 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 Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Mimolette (Boule de Lille) Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Mimolette (Boule de Lille) Cheese originates in France, while Red Leicester Cheese comes from United Kingdom.

Is Mimolette (Boule de Lille) Cheese similar to Red Leicester Cheese?

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

Can I substitute Mimolette (Boule de Lille) Cheese for Red Leicester Cheese?

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

Does Mimolette (Boule de Lille) Cheese taste like Red Leicester Cheese?

Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old, while Red Leicester Cheese is caramel, sweet.

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 Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

Which should I choose, Mimolette (Boule de Lille) Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette (Boule de Lille) Cheese is semi-hard, while Red Leicester Cheese is hard, crumbly.