Mimolette Cheese vs Pecorino Romano Cheese
Mimolette Cheese
Pecorino Romano Cheese
In this article, we’ll explore the answers to the most common questions about Mimolette Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Mimolette Cheese and Pecorino Romano Cheese?"
- "Is Mimolette Cheese and Pecorino Romano Cheese the same?"
- "How does Mimolette Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Mimolette Cheese compare to Pecorino Romano Cheese?"
- "Is Mimolette Cheese or Pecorino Romano 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.
Pecorino Romano Cheese Overview
Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.
Comparing the Two Cheeses
Ranking
Mimolette is ranked #116 out of 377 types based on community views.
Pecorino Romano is ranked #83 out of 377 types based on community views.
Country of Origin
Mimolette Cheese comes from France. Pecorino Romano 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. Pecorino Romano Cheese has a DOP (1996).
Milk Type and Treatment
Mimolette Cheese is made with cow milk that is typically pasteurized. Pecorino Romano Cheese is made with sheep milk.
Composition and Texture
Mimolette's texture can be described as "smooth, creamy body". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".
Flavor and Aroma
Mimolette Cheese has a sweet, less acidic, fruity, nutty, caramel flavor. Mimolette's aroma can be described as "butterscotch". Pecorino Romano Cheese has a sharp, salty flavor.
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 . Pecorino Romano Cheese has a color of white interior, pale yellow to brown/black rind , comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide and has an aging period of 5–8 months or longer .
Rind and Rennet Type
Mimolette Cheese's rind is described as natural . Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.
Side-by-Side Comparison Table
Mimolette Cheese | Pecorino Romano Cheese | |
---|---|---|
Country of Origin | France | Italy |
Specific Origin | Flanders area of Pas-de-Calais | Lazio, Sardinia, Grosseto |
Certification | None | DOP (1996) |
Milk Type | Cow's milk | Ewe's milk |
Milk Treatment | Pasteurized | |
Fat Content | ~36% | |
Rind | Natural | Pale yellow to brown or black |
Texture | Smooth, creamy body | Hard |
Flavor | Sweet, less acidic, fruity, nutty, caramel | Sharp, salty |
Aroma | Butterscotch | |
Colors | Electric-orange | White interior, pale yellow to brown/black rind |
Forms | Slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) | Wheels, 49–71 lbs, 12–13" high, 11–12" wide |
Age | 6 weeks to 24 months | 5–8 months or longer |
Rennet Type | Rennet |