Mimolette Cheese vs Saint André Cheese

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Saint André Cheese is soft, soft-ripened and made from cow 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 Saint André Cheese?

Saint-André is a French triple cream cow's milk cheese from Normandy, sold as a small 200 g (7.1 oz) cylinder under a powdery white bloomy rind. Cream added during making takes its fat content to around 75 percent, and it tastes like Brie turned up.

What's the Difference Between Mimolette Cheese and Saint André Cheese?

• Texture: Mimolette Cheese (Smooth, creamy body), Saint André Cheese (soft, soft-ripened)
• Rind: Mimolette Cheese (Natural), Saint André Cheese (bloomy)
• Aging: Mimolette Cheese (6 weeks to 24 months), Saint André Cheese (about 30 days)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Saint André Cheese (buttery, tangy)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Saint André Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Saint André Cheese brings buttery, tangy character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Saint André Cheese's rich. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Saint André Cheese leans toward like an intense version of brie, with a tangy edible rind. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Saint André Cheese at about 30 days.

Can You Substitute Mimolette Cheese for Saint André Cheese?

In most recipes, Mimolette Cheese and Saint André Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect smooth, creamy body bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Saint André Cheese brings buttery, tangy notes.

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

Frequently Asked Questions

Is Mimolette Cheese the same as Saint André Cheese?

No, they're distinct cheeses. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Saint André Cheese about 30 days.

Is Mimolette Cheese similar to Saint André Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Mimolette Cheese for Saint André Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Mimolette Cheese taste like Saint André Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Saint André Cheese is buttery, tangy. Aromas also diverge. Mimolette Cheese leans butterscotch, and Saint André Cheese is closer to rich.

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 Saint André Cheese made of?

Saint André Cheese is made from cow milk. It's typically aged about 30 days. It originates in France.

Which should I choose, Mimolette Cheese or Saint André Cheese?

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