Mimolette Cheese vs Pecorino di Picinisco Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Pecorino di Picinisco Cheese is compact and made from goat or sheep 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 Pecorino di Picinisco Cheese?
Pecorino di Picinisco is produced in the Lazio and Abruzzo regions of Italy. This cheese is made from the milk of sheep that graze on the rich, diverse pastures of the area, giving it a distinctive, aromatic flavor. It has a semi-hard texture and is typically aged for a minimum of four months.
What's the Difference Between Mimolette Cheese and Pecorino di Picinisco Cheese?
- Origin: Mimolette Cheese (France), Pecorino di Picinisco Cheese (Italy)
- Milk type: Mimolette Cheese (Cow's milk), Pecorino di Picinisco Cheese (Ewe's milk, optional goat's milk)
- Milk treatment: Mimolette Cheese (Pasteurized), Pecorino di Picinisco Cheese (Raw)
- Texture: Mimolette Cheese (Smooth, creamy body), Pecorino di Picinisco Cheese (Compact)
- Rind: Mimolette Cheese (Natural), Pecorino di Picinisco Cheese (Straw-colored, thin, rough)
- Aging: Mimolette Cheese (6 weeks to 24 months), Pecorino di Picinisco Cheese (Lamb or kid rennet paste)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Pecorino di Picinisco Cheese (Mild for scamosciato, strong for stagionato)
Side-by-Side Comparison
| Mimolette Cheese | Pecorino di Picinisco Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Flanders Area Of Pas-De-Calais | Comino Valley, Frosinone |
| Milk Type | Cow's milk | Ewe's milk, optional goat's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Smooth, creamy body | Compact |
| Rind | Natural | Straw-colored, thin, rough |
| Aging | 6 weeks to 24 months | Lamb or kid rennet paste |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Mild for scamosciato, strong for stagionato |
Taste Comparison: Does Mimolette Cheese Taste Like Pecorino di Picinisco Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Pecorino di Picinisco Cheese's white to straw yellow, straw. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Pecorino di Picinisco Cheese leans toward mountain pasture aroma. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Pecorino di Picinisco Cheese at lamb or kid rennet paste.
Can You Substitute Mimolette Cheese for Pecorino di Picinisco Cheese?
Mimolette Cheese can stand in for Pecorino di Picinisco Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, creamy body bite and body where the recipe calls for compact. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato notes.
Which Is Better, Mimolette Cheese or Pecorino di Picinisco 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 compact profile, Pecorino di Picinisco Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Pecorino di Picinisco Cheese fits dishes calling for mild for scamosciato, strong for stagionato.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Mimolette Cheese the same as Pecorino di Picinisco Cheese?
No, they're distinct cheeses. Mimolette Cheese originates in France, while Pecorino di Picinisco Cheese comes from Italy. Mimolette Cheese is made from cow milk; Pecorino di Picinisco Cheese uses goat or sheep. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Pecorino di Picinisco Cheese lamb or kid rennet paste.
Is Mimolette Cheese similar to Pecorino di Picinisco Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mimolette Cheese for Pecorino di Picinisco Cheese?
You can, but expect a shift in richness and milk character.
Does Mimolette Cheese taste like Pecorino di Picinisco Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Pecorino di Picinisco Cheese is mild for scamosciato, strong for stagionato. Aromas also diverge. Mimolette Cheese leans butterscotch, and Pecorino di Picinisco Cheese is closer to white to straw yellow, straw.
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 Pecorino di Picinisco Cheese made of?
Pecorino di Picinisco Cheese is made from goat or sheep milk (raw). It's typically aged lamb or kid rennet paste. It originates in Italy.
Which should I choose, Mimolette Cheese or Pecorino di Picinisco Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Pecorino di Picinisco Cheese is compact.