Mimolette Cheese vs Olivet Cendre Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Olivet Cendre 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 Olivet Cendre Cheese?
Olivet cendré is a cow's milk cheese from Olivet, on the Loire in the Centre-Val de Loire region of France. It is aged in ash, which leaves a gray skin, and it is known for an earthy scent and a delicate taste.
What's the Difference Between Mimolette Cheese and Olivet Cendre Cheese?
- Milk treatment: Mimolette Cheese (Pasteurized), Olivet Cendre Cheese (unpasteurized)
- Texture: Mimolette Cheese (Smooth, creamy body), Olivet Cendre Cheese (soft, artisan)
- Rind: Mimolette Cheese (Natural), Olivet Cendre Cheese (natural)
- Aging: Mimolette Cheese (6 weeks to 24 months), Olivet Cendre Cheese (at least 1 month, typically 3 months)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Olivet Cendre Cheese (mild, smooth)
Side-by-Side Comparison
| Mimolette Cheese | Olivet Cendre Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Flanders Area Of Pas-De-Calais | Olivet |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Smooth, creamy body | Soft, artisan |
| Rind | Natural | Natural |
| Aging | 6 weeks to 24 months | At least 1 month, typically 3 months |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Mild, smooth |
Taste Comparison: Does Mimolette Cheese Taste Like Olivet Cendre Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Olivet Cendre Cheese brings mild, smooth character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Olivet Cendre Cheese's earthy, pungent. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Olivet Cendre Cheese leans toward delicate. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Olivet Cendre Cheese at at least 1 month, typically 3 months.
Can You Substitute Mimolette Cheese for Olivet Cendre Cheese?
In most recipes, Mimolette Cheese and Olivet Cendre 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 Olivet Cendre Cheese brings mild, smooth notes.
Which Is Better, Mimolette Cheese or Olivet Cendre 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, Olivet Cendre Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Olivet Cendre Cheese fits dishes calling for mild, smooth.
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Frequently Asked Questions
Is Mimolette Cheese the same as Olivet Cendre Cheese?
No, they're distinct cheeses. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Olivet Cendre Cheese at least 1 month, typically 3 months.
Is Mimolette Cheese similar to Olivet Cendre Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mimolette Cheese for Olivet Cendre Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mimolette Cheese taste like Olivet Cendre Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Olivet Cendre Cheese is mild, smooth. Aromas also diverge. Mimolette Cheese leans butterscotch, and Olivet Cendre Cheese is closer to earthy, pungent.
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 Olivet Cendre Cheese made of?
Olivet Cendre Cheese is made from cow milk (unpasteurized). It's typically aged at least 1 month, typically 3 months. It originates in France.
Which should I choose, Mimolette Cheese or Olivet Cendre Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Olivet Cendre Cheese is soft, artisan.