Mimolette (Boule de Lille) Cheese vs Tomme Cheese
Mimolette (Boule de Lille) Cheese is a semi-hard cow-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
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 Tomme Cheese?
Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.
What's the Difference Between Mimolette (Boule de Lille) Cheese and Tomme Cheese?
- Origin: Mimolette (Boule de Lille) Cheese (France), Tomme Cheese (France and Switzerland)
- Milk type: Mimolette (Boule de Lille) Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Milk treatment: Mimolette (Boule de Lille) Cheese (pasteurized), Tomme Cheese (pasteurized or unpasteurized)
- Texture: Mimolette (Boule de Lille) Cheese (semi-hard), Tomme Cheese (Creamy, pliable)
- Rind: Mimolette (Boule de Lille) Cheese (natural, pitted by cheese mites), Tomme Cheese (Grayish natural)
- Taste: Mimolette (Boule de Lille) Cheese (Parmesan-like when young, hazelnut when extra-old), Tomme Cheese (Varied)
Side-by-Side Comparison
| Mimolette (Boule de Lille) Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | Lille, Northern France | France, Switzerland, United States |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Texture | Semi-hard | Creamy, pliable |
| Rind | Natural, pitted by cheese mites | Grayish natural |
| Taste | Parmesan-like when young, hazelnut when extra-old | Varied |
Taste Comparison: Does Mimolette (Boule de Lille) Cheese Taste Like Tomme Cheese?
Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old, while Tomme Cheese brings varied character. More specifically, Mimolette (Boule de Lille) Cheese shows parmesan, hazelnut, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.
Can You Substitute Mimolette (Boule de Lille) Cheese for Tomme Cheese?
Mimolette (Boule de Lille) Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for creamy, pliable. Flavor-wise, Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old while Tomme Cheese brings varied notes.
Which Is Better, Mimolette (Boule de Lille) Cheese or Tomme 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 creamy, pliable profile, Tomme 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 Tomme Cheese fits dishes calling for varied.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Mimolette (Boule de Lille) Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Mimolette (Boule de Lille) Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Mimolette (Boule de Lille) Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.
Is Mimolette (Boule de Lille) Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mimolette (Boule de Lille) Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Mimolette (Boule de Lille) Cheese taste like Tomme Cheese?
Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old, while Tomme Cheese is varied.
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 Tomme Cheese made of?
Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.
Which should I choose, Mimolette (Boule de Lille) Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette (Boule de Lille) Cheese is semi-hard, while Tomme Cheese is creamy, pliable.