Blue Cheese vs Maroilles Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Maroilles Cheese is semisoft and made from cow milk, originating in France.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 Blue Cheese and Maroilles Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Maroilles Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Maroilles Cheese (pasteurized and unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Maroilles Cheese (Semisoft)
• Rind: Blue Cheese (Natural), Maroilles Cheese (Reddish-orange color)
• Aging: Blue Cheese (Typically aged 2-6 months), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Maroilles Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, 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. Blue Cheese at typically aged 2-6 months develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Blue Cheese for Maroilles Cheese?

Blue Cheese can stand in for Maroilles Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semisoft. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Blue Cheese or Maroilles Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semisoft profile, Maroilles Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.

Frequently Asked Questions

Is Blue Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Maroilles Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Maroilles Cheese 5 weeks for 25-oz size.

Is Blue Cheese similar to Maroilles Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Maroilles Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Maroilles Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. 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, Blue Cheese or Maroilles Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Maroilles Cheese is semisoft.