Mimolette Cheese vs Roquefort Cheese

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Roquefort Cheese is moist, very creamy 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Milk type: Mimolette Cheese (Cow's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Mimolette Cheese (Pasteurized), Roquefort Cheese (unpasteurized)
• Texture: Mimolette Cheese (Smooth, creamy body), Roquefort Cheese (Moist, very creamy)
• Rind: Mimolette Cheese (Natural), Roquefort Cheese (none)
• Aging: Mimolette Cheese (6 weeks to 24 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Roquefort Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Roquefort Cheese brings mild to strong character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Roquefort Cheese's sweet. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Mimolette Cheese for Roquefort Cheese?

Mimolette Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Roquefort Cheese brings mild to strong notes.

Which Is Better, Mimolette Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Mimolette Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Mimolette Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Mimolette Cheese similar to Roquefort Cheese?

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

Can I substitute Mimolette Cheese for Roquefort Cheese?

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

Does Mimolette Cheese taste like Roquefort Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Roquefort Cheese is mild to strong. Aromas also diverge. Mimolette Cheese leans butterscotch, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Mimolette Cheese or Roquefort Cheese?

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