Caciocavallo Silano Cheese vs Mimolette Cheese
Caciocavallo Silano Cheese is a homogeneous, compact, with very small holes cow-milk cheese, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.
What Is Caciocavallo Silano Cheese?
Caciocavallo Silano is a stretched-curd cow's milk cheese from southern Italy, made in Basilicata, Calabria, Campania, Molise and Apulia. It has held protected geographical status since 1993 and carries a hard edible rind.
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 Caciocavallo Silano Cheese and Mimolette Cheese?
- Milk treatment: Caciocavallo Silano Cheese (Raw, may be thermised), Mimolette Cheese (Pasteurized)
- Texture: Caciocavallo Silano Cheese (Homogeneous, compact, with very small holes), Mimolette Cheese (Smooth, creamy body)
- Rind: Caciocavallo Silano Cheese (Thin, smooth, straw yellow color), Mimolette Cheese (Natural)
- Aging: Caciocavallo Silano Cheese (Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months), Mimolette Cheese (6 weeks to 24 months)
- Taste: Caciocavallo Silano Cheese (Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)
Side-by-Side Comparison
| Caciocavallo Silano Cheese | Mimolette Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Calabria, Campania, Molise, Apulia, And Basilicata | Flanders Area Of Pas-De-Calais |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, may be thermised | Pasteurized |
| Texture | Homogeneous, compact, with very small holes | Smooth, creamy body |
| Rind | Thin, smooth, straw yellow color | Natural |
| Aging | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months | 6 weeks to 24 months |
| Taste | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged | Sweet, less acidic, fruity, nutty, caramel |
Taste Comparison: Does Caciocavallo Silano Cheese Taste Like Mimolette Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Caciocavallo Silano Cheese offers aromatic, contrasted with Mimolette Cheese's butterscotch. More specifically, Caciocavallo Silano Cheese shows mild when young, pungent as it matures, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. Aging plays into this as well. Caciocavallo Silano Cheese at minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months develops a different profile than Mimolette Cheese at 6 weeks to 24 months.
Can You Substitute Caciocavallo Silano Cheese for Mimolette Cheese?
In most recipes, Caciocavallo Silano Cheese and Mimolette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect homogeneous, compact, with very small holes bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.
Which Is Better, Caciocavallo Silano Cheese or Mimolette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, compact, with very small holes cheese, go with Caciocavallo Silano Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Caciocavallo Silano Cheese suits recipes that want aromatic, pleasant, melts in the mouth, mild when young, pungent when aged notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.
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Frequently Asked Questions
Is Caciocavallo Silano Cheese the same as Mimolette Cheese?
No, they're distinct cheeses. Aging also differs: Caciocavallo Silano Cheese is typically aged minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months, Mimolette Cheese 6 weeks to 24 months.
Is Caciocavallo Silano Cheese similar to Mimolette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Caciocavallo Silano Cheese for Mimolette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Caciocavallo Silano Cheese taste like Mimolette Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Caciocavallo Silano Cheese leans aromatic, and Mimolette Cheese is closer to butterscotch.
What is Caciocavallo Silano Cheese made of?
Caciocavallo Silano Cheese is made from cow milk (raw, may be thermised), using calf or kid rennet pas rennet. It's typically aged minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months.
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, Caciocavallo Silano Cheese or Mimolette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Silano Cheese is homogeneous, compact, with very small holes, while Mimolette Cheese is smooth, creamy body.