Mimolette Cheese vs Puzzone di Moena Cheese
Mimolette Cheese
Puzzone di Moena Cheese
Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic 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 Puzzone di Moena Cheese?
Puzzone di Moena is a semi-hard Italian PDO cheese made from raw cow's milk in Val di Fassa, Val di Fiemme and Valle di Primiero. Its washed rind is brick red and greasy, and the cheese is known for a penetrating odor with hints of ammonia.
What's the Difference Between Mimolette Cheese and Puzzone di Moena Cheese?
- Origin: Mimolette Cheese (France), Puzzone di Moena Cheese (Italy)
- Milk treatment: Mimolette Cheese (Pasteurized), Puzzone di Moena Cheese (Raw, partially skimmed by natural surface skimming)
- Texture: Mimolette Cheese (Smooth, creamy body), Puzzone di Moena Cheese (Semi-cooked, medium-hard, elastic)
- Rind: Mimolette Cheese (Natural), Puzzone di Moena Cheese (Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown)
- Aging: Mimolette Cheese (6 weeks to 24 months), Puzzone di Moena Cheese (Minimum 90 days, mature after 150 days)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Puzzone di Moena Cheese (Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste)
Side-by-Side Comparison
| Mimolette Cheese | Puzzone di Moena Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Flanders Area Of Pas-De-Calais | Province Of Trento And Province Of Bolzano |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Pasteurized | Raw, partially skimmed by natural surface skimming |
| Texture | Smooth, creamy body | Semi-cooked, medium-hard, elastic |
| Rind | Natural | Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown |
| Aging | 6 weeks to 24 months | Minimum 90 days, mature after 150 days |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste |
Taste Comparison: Does Mimolette Cheese Taste Like Puzzone di Moena Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Puzzone di Moena Cheese's strong and penetrating, with a slight hint of ammonia. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Puzzone di Moena Cheese leans toward slightly bitter aftertaste. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Puzzone di Moena Cheese at minimum 90 days, mature after 150 days.
Can You Substitute Mimolette Cheese for Puzzone di Moena Cheese?
In most recipes, Mimolette Cheese and Puzzone di Moena 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-cooked, medium-hard, elastic. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste notes.
Which Is Better, Mimolette Cheese or Puzzone di Moena 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-cooked, medium-hard, elastic profile, Puzzone di Moena Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Puzzone di Moena Cheese fits dishes calling for strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Mimolette Cheese the same as Puzzone di Moena Cheese?
No, they're distinct cheeses. Mimolette Cheese originates in France, while Puzzone di Moena Cheese comes from Italy. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Puzzone di Moena Cheese minimum 90 days, mature after 150 days.
Is Mimolette Cheese similar to Puzzone di Moena Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mimolette Cheese for Puzzone di Moena Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mimolette Cheese taste like Puzzone di Moena Cheese?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Puzzone di Moena Cheese is strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste. Aromas also diverge. Mimolette Cheese leans butterscotch, and Puzzone di Moena Cheese is closer to strong and penetrating, with a slight hint of ammonia.
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 Puzzone di Moena Cheese made of?
Puzzone di Moena Cheese is made from cow milk (raw, partially skimmed by natural surface skimming), using bovi rennet. It's typically aged minimum 90 days, mature after 150 days. It originates in Italy.
Which should I choose, Mimolette Cheese or Puzzone di Moena Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic.