Mimolette Cheese vs San Simón da Costa Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes and made from cow milk.
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 San Simón da Costa Cheese?
San Simón da Costa is a smoked cow's milk cheese from the Terra Chá region of Galicia, Spain. It is pressed into a pear shape, smoked over birch wood, and has held Protected Designation of Origin status since 2008.
What's the Difference Between Mimolette Cheese and San Simón da Costa Cheese?
- Milk treatment: Mimolette Cheese (Pasteurized), San Simón da Costa Cheese (raw or pasteurized)
- Texture: Mimolette Cheese (Smooth, creamy body), San Simón da Costa Cheese (semi-hard and creamy, with small irregular holes)
- Rind: Mimolette Cheese (Natural), San Simón da Costa Cheese (smooth, hard, waxy, brown, 1 to 3 mm thick)
- Aging: Mimolette Cheese (6 weeks to 24 months), San Simón da Costa Cheese (at least 30 days ('bufón') or 45 days)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), San Simón da Costa Cheese (mild, slightly salty, smoky)
Side-by-Side Comparison
| Mimolette Cheese | San Simón da Costa Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Flanders Area Of Pas-De-Calais | Terra Chá, Galicia, Spain |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Pasteurized | Raw or pasteurized |
| Texture | Smooth, creamy body | Semi-hard and creamy, with small irregular holes |
| Rind | Natural | Smooth, hard, waxy, brown, 1 to 3 mm thick |
| Aging | 6 weeks to 24 months | At least 30 days ('bufón') or 45 days |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Mild, slightly salty, smoky |
Taste Comparison: Does Mimolette Cheese Taste Like San Simón da Costa Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while San Simón da Costa Cheese brings mild, slightly salty, smoky character. On the nose, Mimolette Cheese offers butterscotch, contrasted with San Simón da Costa Cheese's birch smoke. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while San Simón da Costa Cheese leans toward mild with a hint of spiciness, slightly salty, birch smoke. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than San Simón da Costa Cheese at at least 30 days ('bufón') or 45 days.
Can You Substitute Mimolette Cheese for San Simón da Costa Cheese?
In most recipes, Mimolette Cheese and San Simón da Costa 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 semi-hard and creamy, with small irregular holes. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while San Simón da Costa Cheese brings mild, slightly salty, smoky notes.
Which Is Better, Mimolette Cheese or San Simón da Costa 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 semi-hard and creamy, with small irregular holes profile, San Simón da Costa Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while San Simón da Costa Cheese fits dishes calling for mild, slightly salty, smoky.
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Frequently Asked Questions
Is Mimolette Cheese the same as San Simón da Costa Cheese?
No, they're distinct cheeses. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, San Simón da Costa Cheese at least 30 days ('bufón') or 45 days.
Is Mimolette Cheese similar to San Simón da Costa Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mimolette Cheese for San Simón da Costa Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mimolette Cheese taste like San Simón da Costa Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while San Simón da Costa Cheese is mild, slightly salty, smoky. Aromas also diverge. Mimolette Cheese leans butterscotch, and San Simón da Costa Cheese is closer to birch smoke.
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 San Simón da Costa Cheese made of?
San Simón da Costa Cheese is made from cow milk (raw or pasteurized), using animal rennet. It's typically aged at least 30 days ('bufón') or 45 days.
Which should I choose, Mimolette Cheese or San Simón da Costa Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes.