Mimolette Cheese vs Parmigiano Reggiano Cheese
In this article, we’ll explore the answers to the most common questions about Mimolette Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Mimolette Cheese and Parmigiano Reggiano Cheese?"
- "Is Mimolette Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Mimolette Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Mimolette Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Mimolette Cheese or Parmigiano Reggiano Cheese better?"
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.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Ranking
Mimolette is ranked #118 out of 376 types.
Parmigiano Reggiano is ranked #168 out of 376 types.
Country of Origin
Mimolette Cheese comes from France. Parmigiano Reggiano Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Mimolette is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Mimolette Cheese is made with cow milk that is typically pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Mimolette's texture can be described as "smooth, creamy body". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Flavor and Aroma
Mimolette Cheese has a sweet, less acidic, fruity, nutty, caramel flavor. Mimolette's aroma can be described as "butterscotch". Parmigiano Reggiano Cheese has a umami flavor. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Mimolette Cheese's appearance is colored electric-orange , is available in slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) and is aged 6 weeks to 24 months . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Mimolette Cheese's rind is described as natural . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Side-by-Side Comparison Table
Mimolette Cheese | Parmigiano Reggiano Cheese | |
---|---|---|
Country of Origin | France | Italy |
Specific Origin | Flanders area of Pas-de-Calais | Emilia-Romagna region |
Certification | None | PDO (1996) |
Milk Type | Cow's milk | Cow's milk |
Milk Treatment | Pasteurized | Raw |
Fat Content | Minimum 32% | |
Rind | Natural | Hard |
Texture | Smooth, creamy body | Grainy, flaky |
Flavor | Sweet, less acidic, fruity, nutty, caramel | Umami |
Aroma | Butterscotch | Mild, Milky |
Colors | Electric-orange | Straw or light straw |
Forms | Slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) | Cylindrical, slightly convex sides |
Age | 6 weeks to 24 months | 12 to 36 months |
Rennet Type | Calf rennet |