Mimolette Cheese vs Naboulsi Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.
What Is Mimolette Cheese?
Mimolette is a hard, bright orange cow's milk cheese made around Lille in northern France. It is sold at several ages, from young wheels that taste like Parmesan to extra-old ones with a hazelnut flavor and a grey, mite-worked rind.
What Is Naboulsi Cheese?
Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.
What's the Difference Between Mimolette Cheese and Naboulsi Cheese?
- Origin: Mimolette Cheese (France), Naboulsi Cheese (Middle East and Palestine)
- Milk type: Mimolette Cheese (Cow's milk), Naboulsi Cheese (goat's or sheep's milk)
- Texture: Mimolette Cheese (Smooth, creamy body), Naboulsi Cheese (semi-hard, brined)
- Rind: Mimolette Cheese (Natural), Naboulsi Cheese (natural)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Naboulsi Cheese (salty)
Side-by-Side Comparison
| Mimolette Cheese | Naboulsi Cheese | |
|---|---|---|
| Country of Origin | France | Middle East And Palestine |
| Specific Origin | Flanders Area Of Pas-De-Calais | Nablus, Palestine |
| Milk Type | Cow's milk | Goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Smooth, creamy body | Semi-hard, brined |
| Rind | Natural | Natural |
| Aging | 6 weeks to 24 months | — |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Salty |
Taste Comparison: Does Mimolette Cheese Taste Like Naboulsi Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Naboulsi Cheese brings salty character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Naboulsi Cheese's fresh.
Can You Substitute Mimolette Cheese for Naboulsi Cheese?
Mimolette Cheese can stand in for Naboulsi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, creamy body bite and body where the recipe calls for semi-hard, brined. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Naboulsi Cheese brings salty notes.
Which Is Better, Mimolette Cheese or Naboulsi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, creamy body cheese, go with Mimolette Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Naboulsi Cheese fits dishes calling for salty.
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Frequently Asked Questions
Is Mimolette Cheese the same as Naboulsi Cheese?
No, they're distinct cheeses. Mimolette Cheese originates in France, while Naboulsi Cheese comes from Middle East and Palestine. Mimolette Cheese is made from cow milk; Naboulsi Cheese uses goat or sheep.
Is Mimolette Cheese similar to Naboulsi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mimolette Cheese for Naboulsi Cheese?
You can, but expect a shift in richness and milk character.
Does Mimolette Cheese taste like Naboulsi Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Naboulsi Cheese is salty. Aromas also diverge. Mimolette Cheese leans butterscotch, and Naboulsi Cheese is closer to fresh.
What is Mimolette Cheese made of?
Mimolette Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks to 24 months. It originates in France.
What is Naboulsi Cheese made of?
Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.
Which should I choose, Mimolette Cheese or Naboulsi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Naboulsi Cheese is semi-hard, brined.