Mimolette Cheese vs Rollot Cheese

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Rollot Cheese is semi-soft 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 Rollot Cheese?

Rollot is a soft cow's milk cheese from Picardy in northern France, named for a village in the Somme. Washing in salt water gives it an orange rind, and it comes as a small round or a heart, tasting lightly salty and tangy before turning fruity and strong with age.

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

• Texture: Mimolette Cheese (Smooth, creamy body), Rollot Cheese (semi-soft)
• Rind: Mimolette Cheese (Natural), Rollot Cheese (washed)
• Aging: Mimolette Cheese (6 weeks to 24 months), Rollot Cheese (3 to 6 weeks)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Rollot Cheese (salty, spicy, strong)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Rollot Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Rollot Cheese brings salty, spicy, strong character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Rollot Cheese's fruity, yeasty. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Rollot Cheese leans toward lightly salted and tangy, with fruity and spicy notes after longer ripening. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Rollot Cheese at 3 to 6 weeks.

Can You Substitute Mimolette Cheese for Rollot Cheese?

In most recipes, Mimolette Cheese and Rollot 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 semi-soft. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Rollot Cheese brings salty, spicy, strong notes.

Which Is Better, Mimolette Cheese or Rollot 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 semi-soft profile, Rollot Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Rollot Cheese fits dishes calling for salty, spicy, strong.

Frequently Asked Questions

Is Mimolette Cheese the same as Rollot Cheese?

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

Is Mimolette Cheese similar to Rollot Cheese?

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

Can I substitute Mimolette Cheese for Rollot Cheese?

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

Does Mimolette Cheese taste like Rollot Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Rollot Cheese is salty, spicy, strong. Aromas also diverge. Mimolette Cheese leans butterscotch, and Rollot Cheese is closer to fruity, yeasty.

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 Rollot Cheese made of?

Rollot Cheese is made from cow milk. It's typically aged 3 to 6 weeks. It originates in France.

Which should I choose, Mimolette Cheese or Rollot Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Rollot Cheese is semi-soft.