Mimolette Cheese vs Rocamadour Cheese
Mimolette Cheese
Rocamadour Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat 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 Rocamadour Cheese?
Rocamadour is a small, round goat cheese from the Midi-Pyrénées region of France. It belongs to the Cabécou family of cheeses and has a creamy texture with a nutty, sweet flavor that intensifies as it ages. Rocamadour is typically eaten on its own or melted over toast or salads.
What's the Difference Between Mimolette Cheese and Rocamadour Cheese?
- Milk type: Mimolette Cheese (Cow's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Mimolette Cheese (Pasteurized), Rocamadour Cheese (unpasteurized)
- Texture: Mimolette Cheese (Smooth, creamy body), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Mimolette Cheese (Natural), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Mimolette Cheese (6 weeks to 24 months), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Mimolette Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Flanders Area Of Pas-De-Calais | Communes Of The Causses Du Quercy |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Smooth, creamy body | Soft and creamy; becomes drier (matured) |
| Rind | Natural | White, soft (early); (matured) |
| Aging | 6 weeks to 24 months | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Mild; becomes stronger |
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Where to buy Mimolette Cheese and Rocamadour Cheese
Mimolette Cheese
Rocamadour Cheese
Taste Comparison: Does Mimolette Cheese Taste Like Rocamadour Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Mimolette Cheese for Rocamadour Cheese?
Mimolette Cheese can stand in for Rocamadour 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 and creamy; becomes drier (matured). Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Mimolette Cheese or Rocamadour 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 and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
Frequently Asked Questions
Is Mimolette Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Mimolette Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Mimolette Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mimolette Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Mimolette Cheese taste like Rocamadour Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Mimolette Cheese leans butterscotch, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
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 Rocamadour Cheese made of?
Rocamadour Cheese is made from goat milk (unpasteurized). It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.
Which should I choose, Mimolette Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Rocamadour Cheese is soft and creamy; becomes drier (matured).
See full profiles: Mimolette Cheese and Rocamadour Cheese.