Bohinjski sir Cheese vs Mimolette Cheese
Bohinjski sir Cheese
Mimolette Cheese
Bohinjski sir Cheese is a hard cow-milk cheese from Slovenia, while Mimolette Cheese is hard, creamy and made from cow milk, originating in France.
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What Is Bohinjski sir Cheese?
Bohinjski sir is a Slovenian hard cheese from the Bohinj area, first made in 1873 using Emmental technology. It has a dry golden rind, straw yellow paste with small round eyes, and a nutty taste that turns piquant with age.
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 Bohinjski sir Cheese and Mimolette Cheese?
- Origin: Bohinjski sir Cheese (Slovenia), Mimolette Cheese (France)
- Milk treatment: Bohinjski sir Cheese (Raw), Mimolette Cheese (Pasteurized)
- Texture: Bohinjski sir Cheese (Hard), Mimolette Cheese (Hard, creamy)
- Aging: Bohinjski sir Cheese (Minimum 60 days), Mimolette Cheese (6 weeks to 24 months)
- Taste: Bohinjski sir Cheese (Full-flavored), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)
Side-by-Side Comparison
| Bohinjski sir Cheese | Mimolette Cheese | |
|---|---|---|
| Country of Origin | Slovenia | France |
| Specific Origin | Bohinj Valley | Flanders Area Of Pas-De-Calais |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Hard | Hard, creamy |
| Rind | Natural | Natural |
| Aging | Minimum 60 days | 6 weeks to 24 months |
| Taste | Full-flavored | Sweet, less acidic, fruity, nutty, caramel |
Taste Comparison: Does Bohinjski sir Cheese Taste Like Mimolette Cheese?
Bohinjski sir Cheese reads as full-flavored, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Bohinjski sir Cheese offers aromatic, contrasted with Mimolette Cheese's butterscotch. More specifically, Bohinjski sir Cheese shows well-developed, aromatic, like young walnuts; piquant when fully ripe, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Bohinjski sir Cheese at minimum 60 days develops a different profile than Mimolette Cheese at 6 weeks to 24 months.
Can You Substitute Bohinjski sir Cheese for Mimolette Cheese?
In most recipes, Bohinjski sir Cheese and Mimolette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for hard, creamy. Flavor-wise, Bohinjski sir Cheese reads as full-flavored while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.
Which Is Better, Bohinjski sir Cheese or Mimolette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Bohinjski sir Cheese. For a hard, creamy profile, Mimolette Cheese is the better fit. Flavor-wise, Bohinjski sir Cheese suits recipes that want full-flavored notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.
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Frequently Asked Questions
Is Bohinjski sir Cheese the same as Mimolette Cheese?
No, they're distinct cheeses. Bohinjski sir Cheese originates in Slovenia, while Mimolette Cheese comes from France. Aging also differs: Bohinjski sir Cheese is typically aged minimum 60 days, Mimolette Cheese 6 weeks to 24 months.
Is Bohinjski sir Cheese similar to Mimolette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bohinjski sir Cheese for Mimolette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bohinjski sir Cheese taste like Mimolette Cheese?
Bohinjski sir Cheese reads as full-flavored, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Bohinjski sir Cheese leans aromatic, and Mimolette Cheese is closer to butterscotch.
What is Bohinjski sir Cheese made of?
Bohinjski sir Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum 60 days. It originates in Slovenia.
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, Bohinjski sir Cheese or Mimolette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bohinjski sir Cheese is hard, while Mimolette Cheese is hard, creamy.