Mimolette Cheese vs Queso Camerano
Mimolette Cheese
Queso Camerano
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) and made from goat milk.
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 Queso Camerano?
Queso Camerano is a goat's milk cheese from the Sierra de los Cameros in La Rioja, Spain, sold fresh, tierno, semi-cured or cured. It is known for the basketwork pattern left by the cilla, the wicker mold it is pressed in, and has held protected designation of origin status since 2009.
What's the Difference Between Mimolette Cheese and Queso Camerano?
- Milk type: Mimolette Cheese (Cow's milk), Queso Camerano (Goat)
- Milk treatment: Mimolette Cheese (Pasteurized), Queso Camerano (Pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured))
- Texture: Mimolette Cheese (Smooth, creamy body), Queso Camerano (Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured))
- Rind: Mimolette Cheese (Natural), Queso Camerano (None (fresh, soft); defined with mold (semi-cured, cured))
- Aging: Mimolette Cheese (6 weeks to 24 months), Queso Camerano (Fresh (0 days), Soft (15+ days), Semi-cured (30+ days), Cured (75+ days))
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Queso Camerano (Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged))
Side-by-Side Comparison
| Mimolette Cheese | Queso Camerano | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Flanders Area Of Pas-De-Calais | La Rioja (Rioja Alta, Sierra Rioja Alta, Sierra Rioja Media, Sierra De Rioja Baja, And Other Specified Municipalities) |
| Milk Type | Cow's milk | Goat |
| Milk Treatment | Pasteurized | Pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured) |
| Texture | Smooth, creamy body | Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) |
| Rind | Natural | None (fresh, soft); defined with mold (semi-cured, cured) |
| Aging | 6 weeks to 24 months | Fresh (0 days), Soft (15+ days), Semi-cured (30+ days), Cured (75+ days) |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) |
Taste Comparison: Does Mimolette Cheese Taste Like Queso Camerano?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Queso Camerano's lactic, grassy (fresh); musty, aged whey (semi-cured, cured). More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Queso Camerano leans toward whey-like in fresh and soft; musty in aged versions. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Queso Camerano at fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Can You Substitute Mimolette Cheese for Queso Camerano?
Mimolette Cheese can stand in for Queso Camerano 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 to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured). Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) notes.
Which Is Better, Mimolette Cheese or Queso Camerano?
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 to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) profile, Queso Camerano is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Queso Camerano fits dishes calling for mild, slightly acidic (fresh); stronger, slightly salty, musty (aged).
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Frequently Asked Questions
Is Mimolette Cheese the same as Queso Camerano?
No, they're distinct cheeses. Mimolette Cheese is made from cow milk; Queso Camerano uses goat. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Queso Camerano fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Is Mimolette Cheese similar to Queso Camerano?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mimolette Cheese for Queso Camerano?
You can, but expect a shift in richness and milk character.
Does Mimolette Cheese taste like Queso Camerano?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Queso Camerano is mild, slightly acidic (fresh); stronger, slightly salty, musty (aged). Aromas also diverge. Mimolette Cheese leans butterscotch, and Queso Camerano is closer to lactic, grassy (fresh); musty, aged whey (semi-cured, cured).
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 Queso Camerano made of?
Queso Camerano is made from goat milk (pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured)), using kid, lamb or industrial rennet. It's typically aged fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Which should I choose, Mimolette Cheese or Queso Camerano?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured).