Mimolette Cheese vs Queijo do Pico

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Queijo do Pico is soft and made from cow milk, originating in Portugal.

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 Queijo do Pico?

Queijo do Pico is a cured cow's milk cheese from the island of Pico in the Azores. It cures for 20 to 30 days into a flat cylinder with a yellow crust and a soft, pasty interior, and it has carried EU protected origin status since 1996.

What's the Difference Between Mimolette Cheese and Queijo do Pico?

• Origin: Mimolette Cheese (France), Queijo do Pico (Portugal)
• Milk treatment: Mimolette Cheese (Pasteurized), Queijo do Pico (unpasteurized)
• Texture: Mimolette Cheese (Smooth, creamy body), Queijo do Pico (soft)
• Rind: Mimolette Cheese (Natural), Queijo do Pico (natural)
• Aging: Mimolette Cheese (6 weeks to 24 months), Queijo do Pico (20 to 30 days)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Queijo do Pico (creamy, salty)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Queijo do Pico?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Queijo do Pico brings creamy, salty character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Queijo do Pico's aromatic, pleasant. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Queijo do Pico at 20 to 30 days.

Can You Substitute Mimolette Cheese for Queijo do Pico?

In most recipes, Mimolette Cheese and Queijo do Pico 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 soft. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Queijo do Pico brings creamy, salty notes.

Which Is Better, Mimolette Cheese or Queijo do Pico?

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 soft profile, Queijo do Pico is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Queijo do Pico fits dishes calling for creamy, salty.

Frequently Asked Questions

Is Mimolette Cheese the same as Queijo do Pico?

No, they're distinct cheeses. Mimolette Cheese originates in France, while Queijo do Pico comes from Portugal. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Queijo do Pico 20 to 30 days.

Is Mimolette Cheese similar to Queijo do Pico?

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

Can I substitute Mimolette Cheese for Queijo do Pico?

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

Does Mimolette Cheese taste like Queijo do Pico?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Queijo do Pico is creamy, salty. Aromas also diverge. Mimolette Cheese leans butterscotch, and Queijo do Pico is closer to aromatic, 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 Queijo do Pico made of?

Queijo do Pico is made from cow milk (unpasteurized). It's typically aged 20 to 30 days. It originates in Portugal.

Which should I choose, Mimolette Cheese or Queijo do Pico?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Queijo do Pico is soft.