Mimolette Cheese vs Provolone Valpadana Cheese

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Provolone Valpadana Cheese is compact, may have slight and rare holes and made from cow 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 Provolone Valpadana Cheese?

Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.

What's the Difference Between Mimolette Cheese and Provolone Valpadana Cheese?

• Origin: Mimolette Cheese (France), Provolone Valpadana Cheese (Italy)
• Milk treatment: Mimolette Cheese (Pasteurized), Provolone Valpadana Cheese (Pasteurized or thermized)
• Texture: Mimolette Cheese (Smooth, creamy body), Provolone Valpadana Cheese (Compact, may have slight and rare holes)
• Rind: Mimolette Cheese (Natural), Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use))
• Aging: Mimolette Cheese (6 weeks to 24 months), Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Provolone Valpadana Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Provolone Valpadana Cheese's rich. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Provolone Valpadana Cheese leans toward delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Provolone Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante.

Can You Substitute Mimolette Cheese for Provolone Valpadana Cheese?

In most recipes, Mimolette Cheese and Provolone Valpadana Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect smooth, creamy body bite and body where the recipe calls for compact, may have slight and rare holes. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes.

Which Is Better, Mimolette Cheese or Provolone Valpadana 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, may have slight and rare holes profile, Provolone Valpadana Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Provolone Valpadana Cheese fits dishes calling for delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses.

Frequently Asked Questions

Is Mimolette Cheese the same as Provolone Valpadana Cheese?

No, they're distinct cheeses. Mimolette Cheese originates in France, while Provolone Valpadana Cheese comes from Italy. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Provolone Valpadana Cheese two to three months for dolce, minimum of three months to more than a year for piccante.

Is Mimolette Cheese similar to Provolone Valpadana Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Mimolette Cheese for Provolone Valpadana Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Mimolette Cheese taste like Provolone Valpadana Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Provolone Valpadana Cheese is delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses. Aromas also diverge. Mimolette Cheese leans butterscotch, and Provolone Valpadana Cheese is closer to rich.

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 Provolone Valpadana Cheese made of?

Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. It originates in Italy.

Which should I choose, Mimolette Cheese or Provolone Valpadana Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Provolone Valpadana Cheese is compact, may have slight and rare holes.