Brocciu Cheese vs Maroilles Cheese

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

What Is Brocciu Cheese?

Brocciu is a Corsican cheese made from a mix of whey and ewe's milk. It is eaten fresh or ripened for a few weeks, and it holds less lactose than Italian ricotta, which it often replaces.

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 Brocciu Cheese and Maroilles Cheese?

• Milk type: Brocciu Cheese (goat's or sheep's milk), Maroilles Cheese (cow's milk)
• Milk treatment: Brocciu Cheese (pasteurized), Maroilles Cheese (pasteurized and unpasteurized)
• Texture: Brocciu Cheese (Soft, creamy), Maroilles Cheese (Semisoft)
• Rind: Brocciu Cheese (None), Maroilles Cheese (Reddish-orange color)
• Aging: Brocciu Cheese (Fresh or matured), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Brocciu Cheese (Meltingly creamy, saltier when matured), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

Taste Comparison: Does Brocciu Cheese Taste Like Maroilles Cheese?

Brocciu Cheese reads as meltingly creamy, saltier when matured, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Brocciu Cheese offers delicious, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Brocciu Cheese shows creamy, delicious aroma; becomes saltier and more intense when matured, 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. Brocciu Cheese at fresh or matured develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Brocciu Cheese for Maroilles Cheese?

Brocciu Cheese can stand in for Maroilles Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for semisoft. Flavor-wise, Brocciu Cheese reads as meltingly creamy, saltier when matured while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Brocciu Cheese or Maroilles Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Brocciu Cheese. For a semisoft profile, Maroilles Cheese is the better fit. Flavor-wise, Brocciu Cheese suits recipes that want meltingly creamy, saltier when matured notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.

Frequently Asked Questions

Is Brocciu Cheese the same as Maroilles Cheese?

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

Is Brocciu Cheese similar to Maroilles Cheese?

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

Can I substitute Brocciu Cheese for Maroilles Cheese?

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

Does Brocciu Cheese taste like Maroilles Cheese?

Brocciu Cheese reads as meltingly creamy, saltier when matured, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Brocciu Cheese leans delicious, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.

What is Brocciu Cheese made of?

Brocciu Cheese is made from goat or sheep milk (pasteurized). It's typically aged fresh or matured. 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, Brocciu Cheese or Maroilles Cheese?

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