Mimolette Cheese vs Pérail Cheese

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Pérail Cheese is soft and made from sheep milk, originating in France.

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 Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

What's the Difference Between Mimolette Cheese and Pérail Cheese?

• Milk type: Mimolette Cheese (Cow's milk), Pérail Cheese (sheep)
• Texture: Mimolette Cheese (Smooth, creamy body), Pérail Cheese (soft)
• Rind: Mimolette Cheese (Natural), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Mimolette Cheese (6 weeks to 24 months), Pérail Cheese (2 to 8 weeks)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Pérail Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute Mimolette Cheese for Pérail Cheese?

Mimolette Cheese can stand in for Pérail 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 soft. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Mimolette Cheese or Pérail 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 profile, Pérail Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Mimolette Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Mimolette Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Pérail Cheese 2 to 8 weeks.

Is Mimolette Cheese similar to Pérail Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Mimolette Cheese for Pérail Cheese?

You can, but expect a shift in richness and milk character.

Does Mimolette Cheese taste like Pérail Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Mimolette Cheese or Pérail Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Pérail Cheese is soft.