Bleu des Causses Cheese vs Maroilles Cheese

Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Maroilles Cheese is semisoft and made from cow milk, originating in France.

What Is Bleu des Causses Cheese?

Bleu des Causses is a French blue cheese made from whole cow's milk and ripened three to six months in the limestone caves of the Gorges du Tarn. Many people treat it as a gentler cow's milk counterpart to Roquefort.

What Is Maroilles Cheese?

Maroilles is a cow's milk cheese from northern France, sold in rectangular blocks with a moist orange-red washed rind. It is known for its strong smell and takes its name from the village of Maroilles, where it has been made since the 10th century.

What's the Difference Between Bleu des Causses Cheese and Maroilles Cheese?

• Milk treatment: Bleu des Causses Cheese (Raw), Maroilles Cheese (pasteurized and unpasteurized)
• Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Maroilles Cheese (Semisoft)
• Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

Taste Comparison: Does Bleu des Causses Cheese Taste Like Maroilles Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Maroilles Cheese leans toward pungent smell of cellars, wet brick, undergrowth, light ammoniac, milky, slightly salty, with hints of milk curd, hazelnut, and garlic. Aging plays into this as well. Bleu des Causses Cheese at at least 70 days and not more than 190 days develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Bleu des Causses Cheese for Maroilles Cheese?

In most recipes, Bleu des Causses Cheese and Maroilles Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft; blue-veined bite and body where the recipe calls for semisoft. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Bleu des Causses Cheese or Maroilles Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft; blue-veined cheese, go with Bleu des Causses Cheese. For a semisoft profile, Maroilles Cheese is the better fit. Flavor-wise, Bleu des Causses Cheese suits recipes that want sweet yet spicy, not too salty or bitter notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.

Frequently Asked Questions

Is Bleu des Causses Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Maroilles Cheese 5 weeks for 25-oz size.

Is Bleu des Causses Cheese similar to Maroilles Cheese?

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

Can I substitute Bleu des Causses Cheese for Maroilles Cheese?

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

Does Bleu des Causses Cheese taste like Maroilles Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.

What is Bleu des Causses Cheese made of?

Bleu des Causses Cheese is made from cow milk (raw). It's typically aged at least 70 days and not more than 190 days. It originates in France.

What is Maroilles Cheese made of?

Maroilles Cheese is made from cow milk (pasteurized and unpasteurized), using calf rennet. It's typically aged 5 weeks for 25-oz size. It originates in France.

Which should I choose, Bleu des Causses Cheese or Maroilles Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Maroilles Cheese is semisoft.