Mimolette Cheese vs Sap Sago Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Sap Sago Cheese is hard and made from cow milk, originating in Switzerland.
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 Sap Sago Cheese?
Sap Sago is a hard, skimmed-milk cheese from the Canton of Glarus in Switzerland, seasoned and tinted green with blue fenugreek. It is grated as a seasoning rather than eaten in slices, and its 1463 origin stamp makes it the oldest branded product in the country.
What's the Difference Between Mimolette Cheese and Sap Sago Cheese?
- Origin: Mimolette Cheese (France), Sap Sago Cheese (Switzerland)
- Milk treatment: Mimolette Cheese (Pasteurized), Sap Sago Cheese (skimmed)
- Texture: Mimolette Cheese (Smooth, creamy body), Sap Sago Cheese (hard)
- Rind: Mimolette Cheese (Natural), Sap Sago Cheese (natural)
- Aging: Mimolette Cheese (6 weeks to 24 months), Sap Sago Cheese (4 to 12 weeks fermentation, then 3 to 8 months in silos)
Side-by-Side Comparison
| Mimolette Cheese | Sap Sago Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Flanders Area Of Pas-De-Calais | Canton Of Glarus |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Skimmed |
| Texture | Smooth, creamy body | Hard |
| Rind | Natural | Natural |
| Aging | 6 weeks to 24 months | 4 to 12 weeks fermentation, then 3 to 8 months in silos |
| Taste | Sweet, less acidic, fruity, nutty, caramel | — |
Taste Comparison: Does Mimolette Cheese Taste Like Sap Sago Cheese?
Their flavor profiles are distinct. On the nose, Mimolette Cheese offers butterscotch, contrasted with Sap Sago Cheese's herbal. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Sap Sago Cheese leans toward salt and blue fenugreek (schabzigerklee). Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Sap Sago Cheese at 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Can You Substitute Mimolette Cheese for Sap Sago Cheese?
In most recipes, Mimolette Cheese and Sap Sago 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 hard.
Which Is Better, Mimolette Cheese or Sap Sago 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 hard profile, Sap Sago Cheese is the better fit.
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Frequently Asked Questions
Is Mimolette Cheese the same as Sap Sago Cheese?
No, they're distinct cheeses. Mimolette Cheese originates in France, while Sap Sago Cheese comes from Switzerland. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Sap Sago Cheese 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Is Mimolette Cheese similar to Sap Sago Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mimolette Cheese for Sap Sago Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mimolette Cheese taste like Sap Sago Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Sap Sago Cheese made of?
Sap Sago Cheese is made from cow milk (skimmed), using none, acid-coagulated rennet. It's typically aged 4 to 12 weeks fermentation, then 3 to 8 months in silos. It originates in Switzerland.
Which should I choose, Mimolette Cheese or Sap Sago Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Sap Sago Cheese is hard.