Mimolette Cheese vs Soft Cheese

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, or sheep 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 Soft Cheese?

Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.

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

• Milk type: Mimolette Cheese (Cow's milk), Soft Cheese (cow, goat, sheep)
• Texture: Mimolette Cheese (Smooth, creamy body), Soft Cheese (spreadable, smooth to runny)
• Rind: Mimolette Cheese (Natural), Soft Cheese (bloomy white mold rind, or washed)
• Aging: Mimolette Cheese (6 weeks to 24 months), Soft Cheese (unmatured to about 1 month)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Soft Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Soft Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Soft Cheese brings mild character. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Soft Cheese at unmatured to about 1 month.

Can You Substitute Mimolette Cheese for Soft Cheese?

Mimolette Cheese can stand in for Soft 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 spreadable, smooth to runny. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Soft Cheese brings mild notes.

Which Is Better, Mimolette Cheese or Soft 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 spreadable, smooth to runny profile, Soft Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Soft Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Mimolette Cheese the same as Soft Cheese?

No, they're distinct cheeses. Mimolette Cheese is made from cow milk; Soft Cheese uses cow, goat, or sheep. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Soft Cheese unmatured to about 1 month.

Is Mimolette Cheese similar to Soft Cheese?

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

Can I substitute Mimolette Cheese for Soft Cheese?

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

Does Mimolette Cheese taste like Soft Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Soft Cheese is mild.

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 Soft Cheese made of?

Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.

Which should I choose, Mimolette Cheese or Soft Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Soft Cheese is spreadable, smooth to runny.