Mimolette Cheese vs Tome fraîche de l’Aubrac Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small 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 Tome fraîche de l’Aubrac Cheese?
Tome fraîche de l'Aubrac is a French cow's milk cheese made from strongly pressed, lightly fermented curd pulled out of laguiole, cantal, or salers production before salting and ripening. Unsalted and unripened, it is known for the stretch it gives to cooked dishes such as aligot.
What's the Difference Between Mimolette Cheese and Tome fraîche de l’Aubrac Cheese?
- Milk treatment: Mimolette Cheese (Pasteurized), Tome fraîche de l’Aubrac Cheese (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal)
- Texture: Mimolette Cheese (Smooth, creamy body), Tome fraîche de l’Aubrac Cheese (Supple but firm, with occasional small holes)
- Aging: Mimolette Cheese (6 weeks to 24 months), Tome fraîche de l’Aubrac Cheese (Unripened)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Tome fraîche de l’Aubrac Cheese (Milky, fresh, and buttery)
Side-by-Side Comparison
| Mimolette Cheese | Tome fraîche de l’Aubrac Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Flanders Area Of Pas-De-Calais | Aubrac Region, Including Parts Of Aveyron, Cantal, And Lozère Departments |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal |
| Texture | Smooth, creamy body | Supple but firm, with occasional small holes |
| Rind | Natural | — |
| Aging | 6 weeks to 24 months | Unripened |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Milky, fresh, and buttery |
Taste Comparison: Does Mimolette Cheese Taste Like Tome fraîche de l’Aubrac Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Tome fraîche de l’Aubrac Cheese's milky, fresh, and buttery. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Tome fraîche de l’Aubrac Cheese leans toward slightly acidic, with good intensity. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Tome fraîche de l’Aubrac Cheese at unripened.
Can You Substitute Mimolette Cheese for Tome fraîche de l’Aubrac Cheese?
In most recipes, Mimolette Cheese and Tome fraîche de l’Aubrac 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 supple but firm, with occasional small holes. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery notes.
Which Is Better, Mimolette Cheese or Tome fraîche de l’Aubrac 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 supple but firm, with occasional small holes profile, Tome fraîche de l’Aubrac Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Tome fraîche de l’Aubrac Cheese fits dishes calling for milky, fresh, and buttery.
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Frequently Asked Questions
Is Mimolette Cheese the same as Tome fraîche de l’Aubrac Cheese?
No, they're distinct cheeses. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Tome fraîche de l’Aubrac Cheese unripened.
Is Mimolette Cheese similar to Tome fraîche de l’Aubrac Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mimolette Cheese for Tome fraîche de l’Aubrac Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mimolette Cheese taste like Tome fraîche de l’Aubrac Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Tome fraîche de l’Aubrac Cheese is milky, fresh, and buttery. Aromas also diverge. Mimolette Cheese leans butterscotch, and Tome fraîche de l’Aubrac Cheese is closer to milky, fresh, and buttery.
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 Tome fraîche de l’Aubrac Cheese made of?
Tome fraîche de l’Aubrac Cheese is made from cow milk (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal). It's typically aged unripened.
Which should I choose, Mimolette Cheese or Tome fraîche de l’Aubrac Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes.