Mimolette Cheese vs Reblochon Cheese

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

• Milk treatment: Mimolette Cheese (Pasteurized), Reblochon Cheese (Raw)
• Texture: Mimolette Cheese (Smooth, creamy body), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Mimolette Cheese (Natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Mimolette Cheese (6 weeks to 24 months), Reblochon Cheese (3 to 4 months)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Reblochon Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Reblochon Cheese brings creamy, nutty character. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Mimolette Cheese for Reblochon Cheese?

In most recipes, Mimolette Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Mimolette Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Mimolette Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Reblochon Cheese 3 to 4 months.

Is Mimolette Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Mimolette Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Mimolette Cheese taste like Reblochon Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Mimolette Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Reblochon Cheese is ivory-colored, creamy and supple.