Mimolette (Boule de Lille) Cheese vs Provolone Cheese
Mimolette (Boule de Lille) Cheese is a semi-hard cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Mimolette (Boule de Lille) Cheese?
Mimolette, or boule de Lille, is a pasteurized cow's milk cheese from around Lille in northern France. It is known for its orange paste, its cantaloupe-like sphere, and a grey rind pitted by the cheese mites that live on it.
What Is Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What's the Difference Between Mimolette (Boule de Lille) Cheese and Provolone Cheese?
- Origin: Mimolette (Boule de Lille) Cheese (France), Provolone Cheese (Italy)
- Texture: Mimolette (Boule de Lille) Cheese (semi-hard), Provolone Cheese (semi-hard, artisan)
- Taste: Mimolette (Boule de Lille) Cheese (Parmesan-like when young, hazelnut when extra-old), Provolone Cheese (tangy)
Side-by-Side Comparison
| Mimolette (Boule de Lille) Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Lille, Northern France | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Semi-hard | Semi-hard, artisan |
| Rind | Natural, pitted by cheese mites | — |
| Aging | — | At least 4 months for piccante |
| Taste | Parmesan-like when young, hazelnut when extra-old | Tangy |
Taste Comparison: Does Mimolette (Boule de Lille) Cheese Taste Like Provolone Cheese?
Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old, while Provolone Cheese brings tangy character.
Can You Substitute Mimolette (Boule de Lille) Cheese for Provolone Cheese?
In most recipes, Mimolette (Boule de Lille) Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old while Provolone Cheese brings tangy notes.
Which Is Better, Mimolette (Boule de Lille) Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Mimolette (Boule de Lille) Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Mimolette (Boule de Lille) Cheese suits recipes that want parmesan-like when young, hazelnut when extra-old notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Mimolette (Boule de Lille) Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Mimolette (Boule de Lille) Cheese originates in France, while Provolone Cheese comes from Italy.
Is Mimolette (Boule de Lille) Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mimolette (Boule de Lille) Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mimolette (Boule de Lille) Cheese taste like Provolone Cheese?
Mimolette (Boule de Lille) Cheese reads as parmesan-like when young, hazelnut when extra-old, while Provolone Cheese is tangy.
What is Mimolette (Boule de Lille) Cheese made of?
Mimolette (Boule de Lille) Cheese is made from cow milk (pasteurized). It originates in France.
What is Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
Which should I choose, Mimolette (Boule de Lille) Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette (Boule de Lille) Cheese is semi-hard, while Provolone Cheese is semi-hard, artisan.