Asiago Cheese vs Mimolette Cheese

Asiago Cheese is a cheese from Italy, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

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's the Difference Between Asiago Cheese and Mimolette Cheese?

• Origin: Asiago Cheese (Italy), Mimolette Cheese (France)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Mimolette Cheese (Pasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Mimolette Cheese (Natural)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Mimolette Cheese (6 weeks to 24 months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Mimolette Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Asiago Cheese for Mimolette Cheese?

Asiago Cheese can stand in for Mimolette Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Asiago Cheese or Mimolette Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Frequently Asked Questions

Is Asiago Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Mimolette Cheese comes from France. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Mimolette Cheese 6 weeks to 24 months.

Is Asiago Cheese similar to Mimolette Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Asiago Cheese for Mimolette Cheese?

You can, but expect a shift in flavor and finish.

Does Asiago Cheese taste like Mimolette Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel.

What is Asiago Cheese made of?

Asiago Cheese is made from milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

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.

Which should I choose, Asiago Cheese or Mimolette Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.