Mimolette Cheese vs Parmesan Cheese

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

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 Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What's the Difference Between Mimolette Cheese and Parmesan Cheese?

• Origin: Mimolette Cheese (France), Parmesan Cheese (Italy)
• Milk treatment: Mimolette Cheese (Pasteurized), Parmesan Cheese (unpasteurized)
• Texture: Mimolette Cheese (Smooth, creamy body), Parmesan Cheese (hard, artisan)
• Rind: Mimolette Cheese (Natural), Parmesan Cheese (natural)
• Aging: Mimolette Cheese (6 weeks to 24 months), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Parmesan Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Parmesan Cheese brings salty, savory character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Parmesan Cheese's nutty, strong. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Mimolette Cheese for Parmesan Cheese?

In most recipes, Mimolette Cheese and Parmesan Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect smooth, creamy body bite and body where the recipe calls for hard, artisan. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Parmesan Cheese brings salty, savory notes.

Which Is Better, Mimolette Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, creamy body cheese, go with Mimolette Cheese. For a hard, artisan profile, Parmesan Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Mimolette Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Mimolette Cheese originates in France, while Parmesan Cheese comes from Italy. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Parmesan Cheese minimum 12 months, average 2 years.

Is Mimolette Cheese similar to Parmesan Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Mimolette Cheese for Parmesan Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Mimolette Cheese taste like Parmesan Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Parmesan Cheese is salty, savory. Aromas also diverge. Mimolette Cheese leans butterscotch, and Parmesan Cheese is closer to nutty, strong.

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.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Mimolette Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Parmesan Cheese is hard, artisan.