Mimolette Cheese vs Robiola Cheese

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep milk, originating in Italy.

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 Robiola Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

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

• Origin: Mimolette Cheese (France), Robiola Cheese (Italy)
• Milk type: Mimolette Cheese (Cow's milk), Robiola Cheese (cow, goat, sheep)
• Texture: Mimolette Cheese (Smooth, creamy body), Robiola Cheese (soft-ripened, creamy)
• Rind: Mimolette Cheese (Natural), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Robiola Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Robiola Cheese brings tangy, mildly sour character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Robiola Cheese's mild, no ammonia. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

Can You Substitute Mimolette Cheese for Robiola Cheese?

Mimolette Cheese can stand in for Robiola 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-ripened, creamy. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Mimolette Cheese or Robiola 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-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

Frequently Asked Questions

Is Mimolette Cheese the same as Robiola Cheese?

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

Is Mimolette Cheese similar to Robiola Cheese?

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

Can I substitute Mimolette Cheese for Robiola Cheese?

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

Does Mimolette Cheese taste like Robiola Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Robiola Cheese is tangy, mildly sour. Aromas also diverge. Mimolette Cheese leans butterscotch, and Robiola Cheese is closer to mild, no ammonia.

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 Robiola Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

Which should I choose, Mimolette Cheese or Robiola Cheese?

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