Cabecou Cheese vs Maroilles Cheese
Cabecou Cheese is a soft, artisan goat-milk cheese from France, while Maroilles Cheese is semisoft and made from cow milk, originating in France.
What Is Cabecou Cheese?
Cabécou is a small round goat cheese from the Midi-Pyrénées in southern France, usually made with raw milk. It weighs under 40 grams (1.4 oz), tastes mildly lactic, and turns sharper once blue mold grows on its crust after about two weeks.
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 Cabecou Cheese and Maroilles Cheese?
- Milk type: Cabecou Cheese (goat's milk), Maroilles Cheese (cow's milk)
- Milk treatment: Cabecou Cheese (raw), Maroilles Cheese (pasteurized and unpasteurized)
- Texture: Cabecou Cheese (soft, artisan), Maroilles Cheese (Semisoft)
- Rind: Cabecou Cheese (bloomy, thin and striped), Maroilles Cheese (Reddish-orange color)
- Aging: Cabecou Cheese (ten days to four weeks), Maroilles Cheese (5 weeks for 25-oz size)
- Taste: Cabecou Cheese (smooth, tangy), Maroilles Cheese (Creamy taste, powerful aroma)
Side-by-Side Comparison
| Cabecou Cheese | Maroilles Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Midi-Pyrenees | Nord And Aisne |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized and unpasteurized |
| Texture | Soft, artisan | Semisoft |
| Rind | Bloomy, thin and striped | Reddish-orange color |
| Aging | Ten days to four weeks | 5 weeks for 25-oz size |
| Taste | Smooth, tangy | Creamy taste, powerful aroma |
Taste Comparison: Does Cabecou Cheese Taste Like Maroilles Cheese?
Cabecou Cheese reads as smooth, tangy, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Cabecou Cheese offers aromatic, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, 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. Cabecou Cheese at ten days to four weeks develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.
Can You Substitute Cabecou Cheese for Maroilles Cheese?
Cabecou Cheese can stand in for Maroilles Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for semisoft. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Maroilles Cheese brings creamy taste, powerful aroma notes.
Which Is Better, Cabecou Cheese or Maroilles Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Cabecou Cheese. For a semisoft profile, Maroilles Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.
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Frequently Asked Questions
Is Cabecou Cheese the same as Maroilles Cheese?
No, they're distinct cheeses. Cabecou Cheese is made from goat milk; Maroilles Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Maroilles Cheese 5 weeks for 25-oz size.
Is Cabecou Cheese similar to Maroilles Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabecou Cheese for Maroilles Cheese?
You can, but expect a shift in richness and milk character.
Does Cabecou Cheese taste like Maroilles Cheese?
Cabecou Cheese reads as smooth, tangy, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Cabecou Cheese leans aromatic, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.
What is Cabecou Cheese made of?
Cabecou Cheese is made from goat milk (raw). It's typically aged ten days to four weeks. 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, Cabecou Cheese or Maroilles Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, artisan, while Maroilles Cheese is semisoft.