Mimolette Cheese vs Rabacal Cheese

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.

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 Rabacal Cheese?

Rabaçal is a Portuguese sheep's and goat's milk cheese from the village of Rabaçal in the Coimbra district, protected as a DOP since 1996. It is sold mainly as a hard cheese with a delicate, balanced taste that sharpens as it ages.

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

• Origin: Mimolette Cheese (France), Rabacal Cheese (Portugal)
• Milk type: Mimolette Cheese (Cow's milk), Rabacal Cheese (goat's and sheep's milk)
• Texture: Mimolette Cheese (Smooth, creamy body), Rabacal Cheese (semi-hard, artisan)
• Rind: Mimolette Cheese (Natural), Rabacal Cheese (smooth, dry to slightly oily)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Rabacal Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Rabacal Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Rabacal Cheese brings smooth character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.

Can You Substitute Mimolette Cheese for Rabacal Cheese?

Mimolette Cheese can stand in for Rabacal 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, artisan. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Rabacal Cheese brings smooth notes.

Which Is Better, Mimolette Cheese or Rabacal 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, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Rabacal Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is Mimolette Cheese the same as Rabacal Cheese?

No, they're distinct cheeses. Mimolette Cheese originates in France, while Rabacal Cheese comes from Portugal. Mimolette Cheese is made from cow milk; Rabacal Cheese uses goat and sheep.

Is Mimolette Cheese similar to Rabacal Cheese?

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

Can I substitute Mimolette Cheese for Rabacal Cheese?

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

Does Mimolette Cheese taste like Rabacal Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Rabacal Cheese is smooth. Aromas also diverge. Mimolette Cheese leans butterscotch, and Rabacal Cheese is closer to herbal, from the local pasture herbs.

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 Rabacal Cheese made of?

Rabacal Cheese is made from goat and sheep milk, using animal rennet. It originates in Portugal.

Which should I choose, Mimolette Cheese or Rabacal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Rabacal Cheese is semi-hard, artisan.