Mimolette Cheese vs Saint Marcellin Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Saint Marcellin Cheese is soft, artisan 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 Marcellin Cheese?
Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.
What's the Difference Between Mimolette Cheese and Saint Marcellin Cheese?
- Texture: Mimolette Cheese (Smooth, creamy body), Saint Marcellin Cheese (soft, artisan)
- Aging: Mimolette Cheese (6 weeks to 24 months), Saint Marcellin Cheese (2 to 3 weeks)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Saint Marcellin Cheese (mild, tangy)
Side-by-Side Comparison
| Mimolette Cheese | Saint Marcellin Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Flanders Area Of Pas-De-Calais | Dauphiné, Rhône-Alpes, France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Smooth, creamy body | Soft, artisan |
| Rind | Natural | — |
| Aging | 6 weeks to 24 months | 2 to 3 weeks |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Mild, tangy |
Taste Comparison: Does Mimolette Cheese Taste Like Saint Marcellin Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.
Can You Substitute Mimolette Cheese for Saint Marcellin Cheese?
In most recipes, Mimolette Cheese and Saint Marcellin 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, artisan. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Saint Marcellin Cheese brings mild, tangy notes.
Which Is Better, Mimolette Cheese or Saint Marcellin 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, artisan profile, Saint Marcellin Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.
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Frequently Asked Questions
Is Mimolette Cheese the same as Saint Marcellin Cheese?
No, they're distinct cheeses. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Saint Marcellin Cheese 2 to 3 weeks.
Is Mimolette Cheese similar to Saint Marcellin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mimolette Cheese for Saint Marcellin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mimolette Cheese taste like Saint Marcellin Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Saint Marcellin Cheese is mild, tangy.
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 Marcellin Cheese made of?
Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.
Which should I choose, Mimolette Cheese or Saint Marcellin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Saint Marcellin Cheese is soft, artisan.