Mimolette Cheese vs Provoleta Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Provoleta Cheese is semi-hard, artisan and made from buffalo milk, originating in Argentina.
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 Provoleta Cheese?
Provoleta is an Argentine provolone made by spinning the curd, sold in small discs that hold their shape over fire. It is grilled until part-melted and eaten at the start of an asado, often with oregano, chilli flakes and bread.
What's the Difference Between Mimolette Cheese and Provoleta Cheese?
- Origin: Mimolette Cheese (France), Provoleta Cheese (Argentina)
- Milk type: Mimolette Cheese (Cow's milk), Provoleta Cheese (water buffalo's milk)
- Texture: Mimolette Cheese (Smooth, creamy body), Provoleta Cheese (semi-hard, artisan)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Provoleta Cheese (mild, smokey)
Side-by-Side Comparison
| Mimolette Cheese | Provoleta Cheese | |
|---|---|---|
| Country of Origin | France | Argentina |
| Specific Origin | Flanders Area Of Pas-De-Calais | Córdoba, Argentina |
| Milk Type | Cow's milk | Water buffalo's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Smooth, creamy body | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | 6 weeks to 24 months | — |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Mild, smokey |
Taste Comparison: Does Mimolette Cheese Taste Like Provoleta Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Provoleta Cheese brings mild, smokey character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Provoleta Cheese's fresh.
Can You Substitute Mimolette Cheese for Provoleta Cheese?
Mimolette Cheese can stand in for Provoleta 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 Provoleta Cheese brings mild, smokey notes.
Which Is Better, Mimolette Cheese or Provoleta 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, Provoleta Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Provoleta Cheese fits dishes calling for mild, smokey.
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Frequently Asked Questions
Is Mimolette Cheese the same as Provoleta Cheese?
No, they're distinct cheeses. Mimolette Cheese originates in France, while Provoleta Cheese comes from Argentina. Mimolette Cheese is made from cow milk; Provoleta Cheese uses buffalo.
Is Mimolette Cheese similar to Provoleta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mimolette Cheese for Provoleta Cheese?
You can, but expect a shift in richness and milk character.
Does Mimolette Cheese taste like Provoleta Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Provoleta Cheese is mild, smokey. Aromas also diverge. Mimolette Cheese leans butterscotch, and Provoleta Cheese is closer to fresh.
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 Provoleta Cheese made of?
Provoleta Cheese is made from buffalo milk (pasteurized). It originates in Argentina.
Which should I choose, Mimolette Cheese or Provoleta Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Provoleta Cheese is semi-hard, artisan.