Mimolette vs Red Leicester
Mimolette
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Nord-Pas-de-Calais
Mimolette is a firm cow's-milk cheese from Nord-Pas-de-Calais, in northern France. The paste is dyed a deep orange with annatto, so a cut wheel looks closer to a fruit than to a pale tomme. Young pieces are smooth and supple. Older pieces turn hard, brittle, and sharp enough to grate. The round shape and the color are the traits most people remember first.
Red Leicester
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- United Kingdom
- Place
- Leicester, Leicestershire
Red Leicester is a hard cow's milk cheese from Leicester, in Leicestershire, in the United Kingdom. Annatto colors the paste a deep orange red, and that hue is traditional rather than a mark of extra age. The body is firm and a little crumbly, with a clean break. The flavor is nutty, mellow, and slightly sweet. It stands with other pressed English cheeses and works in many of the same kitchen jobs as cheddar, without being cheddar.