Mimolette Cheese vs Provolone Cheese

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan 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 Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Origin: Mimolette Cheese (France), Provolone Cheese (Italy)
• Texture: Mimolette Cheese (Smooth, creamy body), Provolone Cheese (semi-hard, artisan)
• Aging: Mimolette Cheese (6 weeks to 24 months), Provolone Cheese (at least 4 months for piccante)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Provolone Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Provolone Cheese brings tangy character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Mimolette Cheese for Provolone Cheese?

In most recipes, Mimolette Cheese and Provolone 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 semi-hard, artisan. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Provolone Cheese brings tangy notes.

Which Is Better, Mimolette Cheese or Provolone 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, Provolone Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Mimolette Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Mimolette Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Provolone Cheese at least 4 months for piccante.

Is Mimolette Cheese similar to Provolone Cheese?

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

Can I substitute Mimolette Cheese for Provolone Cheese?

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

Does Mimolette Cheese taste like Provolone Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Provolone Cheese is tangy. Aromas also diverge. Mimolette Cheese leans butterscotch, and Provolone Cheese is closer to pleasant.

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 Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Mimolette Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Provolone Cheese is semi-hard, artisan.