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Mimolette Cheese vs Provolone Cheese
Mimolette Cheese
Provolone Cheese
In this article, we'll explore the answers to the most common questions about Mimolette Cheese and Provolone Cheese, including:
- "What is the difference between Mimolette Cheese and Provolone Cheese?"
- "Is Mimolette Cheese and Provolone Cheese the same?"
- "How does Mimolette Cheese compare to Provolone Cheese cheese?"
- "How does the taste of Mimolette Cheese compare to Provolone Cheese?"
- "Is Mimolette Cheese or Provolone 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.
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
Comparing the Two Cheeses
Country of Origin
Mimolette Cheese comes from France. Provolone Cheese originated from Italy.
Milk Type and Treatment
Mimolette Cheese is made with cow milk that is typically pasteurized. Provolone Cheese is made with cow milk.
Composition and Texture
Mimolette's texture can be described as "smooth, creamy body". Provolone's texture can be described as "semi-hard, artisan".
Taste and Aroma
Mimolette Cheese has a sweet, less acidic, fruity, nutty, caramel taste. Mimolette's aroma can be described as "butterscotch". Provolone Cheese has a tangy taste. Provolone's aroma can be described as "pleasant".
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 . Provolone Cheese has a color of pale yellow .
Rind and Rennet Type
Mimolette Cheese's rind is described as natural .
Ranking
Mimolette is ranked #105 out of 996 types based on community views. Provolone is ranked #5 out of 996 types based on community views.
Pairing Comparison
| Mimolette | Provolone | |
|---|---|---|
| Best Pairings | No pairings listed. | Pastrami, Salami |
| Other Good Pairings | No additional pairings listed. | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
For more details, check the full pairing guides on the Mimolette and Provolone pages.
Side-by-Side Comparison Table
| Mimolette Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Flanders Area Of Pas-De-Calais | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Smooth, creamy body | Semi-hard, artisan |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Tangy |
| Aroma | Butterscotch | Pleasant |
| Colors | Electric-orange | Pale yellow |
| Forms | Slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) | Not Specified |
| Age | 6 weeks to 24 months | Not Specified |
Which One Should You Choose?
If you prefer a smooth, creamy body cheese, go for Mimolette. But if you enjoy a semi-hard, artisan consistency, Provolone might be the better pick. Mimolette has a sweet, less acidic, fruity, nutty, caramel taste, making it great for various dishes. Meanwhile, Provolone offers a tangy profile, ideal for different meals.
