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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
Ranking
Mimolette is ranked #121 out of 377 types.
Provolone is ranked #4 out of 377 types.
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".
Flavor and Aroma
Mimolette Cheese has a sweet, less acidic, fruity, nutty, caramel flavor. Mimolette's aroma can be described as "butterscotch".
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 .
Rind and Rennet Type
Mimolette Cheese's rind is described as natural .
Side-by-Side Comparison Table
| Mimolette Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Flanders area of Pas-de-Calais | |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Pasteurized | |
| Rind | Natural | |
| Texture | Smooth, creamy body | |
| Flavor | Sweet, less acidic, fruity, nutty, caramel | |
| Aroma | Butterscotch | |
| Colors | Electric-orange | |
| Forms | Slightly flattened sphere, 5 to 8 pounds (2.3–3.6 kg) | |
| Age | 6 weeks to 24 months |
