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Fontina Cheese vs Mimolette Cheese
Fontina Cheese
Mimolette Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Mimolette Cheese, including:
- "What is the difference between Fontina Cheese and Mimolette Cheese?"
- "Is Fontina Cheese and Mimolette Cheese the same?"
- "How does Fontina Cheese compare to Mimolette Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Mimolette Cheese?"
- "Is Fontina Cheese or Mimolette Cheese better?"
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
Mimolette Cheese Overview
Mimolette is a hard cheese from the region of Lille, France, known for its bright orange color and spherical shape. It has a firm texture and a nutty, sweet flavor that deepens as it ages. Older Mimolette is known for its dry and crumbly texture, making it an excellent grating cheese.
Comparing the Two Cheeses
Country of Origin
Fontina Cheese comes from Italy. Mimolette Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Fontina Cheese has a PDO (1996). Mimolette is not a protected cheese.
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Mimolette Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". Mimolette's texture can be described as "smooth, creamy body".
Taste and Aroma
Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)". Mimolette Cheese has a sweet, less acidic, fruity, nutty, caramel taste. Mimolette's aroma can be described as "butterscotch".
Appearance and Aging
Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . Mimolette Cheese has a color of electric-orange , comes in slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) and has an aging period of 6 weeks to 24 months .
Rind and Rennet Type
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Mimolette Cheese's rind is described as natural .
Ranking
Fontina is ranked #66 out of 996 types based on community views. Mimolette is ranked #104 out of 996 types based on community views.
Pairing Comparison
| Fontina | Mimolette | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | No additional pairings listed. |
For more details, check the full pairing guides on the Fontina and Mimolette pages.
Side-by-Side Comparison Table
| Fontina Cheese | Mimolette Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Not Specified | Flanders Area Of Pas-De-Calais |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Pasteurized |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Natural |
| Texture | Semi-Soft | Smooth, creamy body |
| Taste | Mild, Buttery, Nutty | Sweet, less acidic, fruity, nutty, caramel |
| Aroma | Mild to Pungent (earthier in aged versions) | Butterscotch |
| Colors | Pale Yellow to Golden | Electric-orange |
| Forms | Wheel, Block, Sliced, Shredded | Slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | 6 weeks to 24 months |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a smooth, creamy body consistency, Mimolette might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Mimolette offers a sweet, less acidic, fruity, nutty, caramel profile, ideal for different meals.
