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

Compare Mimolette Cheese to Other Cheeses

Compare Parmigiano Reggiano Cheese to Other Cheeses