Mimolette Cheese vs Olivet au Foin Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Olivet au Foin Cheese is soft, artisan, soft-ripened and made from cow milk, originating in France.
What Is Mimolette Cheese?
Mimolette is a hard cheese from the region of Lille, France, known for its bright orange color and spherical shape. It has a firm texture and a nutty, sweet flavor that deepens as it ages. Older Mimolette is known for its dry and crumbly texture, making it an excellent grating cheese.
What Is Olivet au Foin Cheese?
Olivet au Foin is a soft, artisan cheese from the Loire region in France, made from cow's milk which can be either pasteurized or unpasteurized. It has a fat content of 45% and features a soft-ripened texture. The cheese presents a mild, salty flavor with a hint of herbs, making it an interesting choice for those who enjoy subtle tastes. Its pale yellow interior is complemented by a mold-ripened rind. The aroma is a mix of floral, fresh, and herbal notes, offering an appealing sensory experience. Olivet au Foin is often enjoyed as part of a cheese board or served with fresh bread.
What's the Difference Between Mimolette Cheese and Olivet au Foin Cheese?
- Milk treatment: Mimolette Cheese (Pasteurized), Olivet au Foin Cheese (pasteurized or unpasteurized)
- Texture: Mimolette Cheese (Smooth, creamy body), Olivet au Foin Cheese (soft, artisan, soft-ripened)
- Rind: Mimolette Cheese (Natural), Olivet au Foin Cheese (mold ripened)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Olivet au Foin Cheese (herbaceous, mild, salty)
Side-by-Side Comparison
| Mimolette Cheese | Olivet au Foin Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Flanders Area Of Pas-De-Calais | Loire |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Texture | Smooth, creamy body | Soft, artisan, soft-ripened |
| Rind | Natural | Mold ripened |
| Aging | 6 weeks to 24 months | — |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Herbaceous, mild, salty |
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Where to buy Mimolette Cheese and Olivet au Foin Cheese
Mimolette Cheese
Olivet au Foin Cheese
Taste Comparison: Does Mimolette Cheese Taste Like Olivet au Foin Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Olivet au Foin Cheese brings herbaceous, mild, salty character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Olivet au Foin Cheese's floral, fresh, herbal.
Can You Substitute Mimolette Cheese for Olivet au Foin Cheese?
In most recipes, Mimolette Cheese and Olivet au Foin Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect smooth, creamy body bite and body where the recipe calls for soft, artisan, soft-ripened. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Olivet au Foin Cheese brings herbaceous, mild, salty notes.
Which Is Better, Mimolette Cheese or Olivet au Foin 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 soft, artisan, soft-ripened profile, Olivet au Foin Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Olivet au Foin Cheese fits dishes calling for herbaceous, mild, salty.
Frequently Asked Questions
Is Mimolette Cheese the same as Olivet au Foin Cheese?
No, they're distinct cheeses.
Is Mimolette Cheese similar to Olivet au Foin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mimolette Cheese for Olivet au Foin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mimolette Cheese taste like Olivet au Foin Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Olivet au Foin Cheese is herbaceous, mild, salty. Aromas also diverge. Mimolette Cheese leans butterscotch, and Olivet au Foin Cheese is closer to floral, fresh, herbal.
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 Olivet au Foin Cheese made of?
Olivet au Foin Cheese is made from cow milk (pasteurized or unpasteurized). It originates in France.
Which should I choose, Mimolette Cheese or Olivet au Foin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Olivet au Foin Cheese is soft, artisan, soft-ripened.
See full profiles: Mimolette Cheese and Olivet au Foin Cheese.