Mimolette Cheese vs Penamellera Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.
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 Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What's the Difference Between Mimolette Cheese and Penamellera Cheese?
- Origin: Mimolette Cheese (France), Penamellera Cheese (Spain)
- Milk type: Mimolette Cheese (Cow's milk), Penamellera Cheese (cow's, goat's and sheep's milk)
- Texture: Mimolette Cheese (Smooth, creamy body), Penamellera Cheese (semi-hard, artisan)
- Rind: Mimolette Cheese (Natural), Penamellera Cheese (natural)
- Aging: Mimolette Cheese (6 weeks to 24 months), Penamellera Cheese (10 to 15 days)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Penamellera Cheese (acidic, bitter, herbaceous)
Side-by-Side Comparison
| Mimolette Cheese | Penamellera Cheese | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | Flanders Area Of Pas-De-Calais | Asturias, Spain |
| Milk Type | Cow's milk | Cow's, goat's and sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Smooth, creamy body | Semi-hard, artisan |
| Rind | Natural | Natural |
| Aging | 6 weeks to 24 months | 10 to 15 days |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Acidic, bitter, herbaceous |
Taste Comparison: Does Mimolette Cheese Taste Like Penamellera Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Penamellera Cheese brings acidic, bitter, herbaceous character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Penamellera Cheese's aromatic, strong. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Penamellera Cheese leans toward somewhat strong, slightly acidic, with faint bitter hints. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Penamellera Cheese at 10 to 15 days.
Can You Substitute Mimolette Cheese for Penamellera Cheese?
Mimolette Cheese can stand in for Penamellera 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 semi-hard, artisan. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Penamellera Cheese brings acidic, bitter, herbaceous notes.
Which Is Better, Mimolette Cheese or Penamellera 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 semi-hard, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.
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Frequently Asked Questions
Is Mimolette Cheese the same as Penamellera Cheese?
No, they're distinct cheeses. Mimolette Cheese originates in France, while Penamellera Cheese comes from Spain. Mimolette Cheese is made from cow milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Penamellera Cheese 10 to 15 days.
Is Mimolette Cheese similar to Penamellera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mimolette Cheese for Penamellera Cheese?
You can, but expect a shift in richness and milk character.
Does Mimolette Cheese taste like Penamellera Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Penamellera Cheese is acidic, bitter, herbaceous. Aromas also diverge. Mimolette Cheese leans butterscotch, and Penamellera Cheese is closer to aromatic, 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 Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
Which should I choose, Mimolette Cheese or Penamellera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Penamellera Cheese is semi-hard, artisan.