Cachaille Cheese vs Maroilles Cheese

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

What Is Cachaille Cheese?

Cachaille is a strong Provençal cheese preparation made by fermenting leftover sheep tomme and goat brousse with brandy, white wine and oil. Sold in glass jars, it is spread on bread, and a well-tended pot can keep going for 20 years.

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 Cachaille Cheese and Maroilles Cheese?

• Milk type: Cachaille Cheese (goat's milk), Maroilles Cheese (cow's milk)
• Texture: Cachaille Cheese (soft), Maroilles Cheese (Semisoft)
• Aging: Cachaille Cheese (2 to 3 months, up to 20 years), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Cachaille Cheese (strong), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

Taste Comparison: Does Cachaille Cheese Taste Like Maroilles Cheese?

Cachaille Cheese reads as strong, while Maroilles Cheese brings creamy taste, powerful aroma character. More specifically, Cachaille Cheese shows sharpened with brandy, white wine, vinegar, onion, garlic, olive oil, salt and pepper, 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. Cachaille Cheese at 2 to 3 months, up to 20 years develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Cachaille Cheese for Maroilles Cheese?

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

Which Is Better, Cachaille Cheese or Maroilles Cheese?

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

Frequently Asked Questions

Is Cachaille Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Cachaille Cheese is made from goat milk; Maroilles Cheese uses cow. Aging also differs: Cachaille Cheese is typically aged 2 to 3 months, up to 20 years, Maroilles Cheese 5 weeks for 25-oz size.

Is Cachaille Cheese similar to Maroilles Cheese?

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

Can I substitute Cachaille Cheese for Maroilles Cheese?

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

Does Cachaille Cheese taste like Maroilles Cheese?

Cachaille Cheese reads as strong, while Maroilles Cheese is creamy taste, powerful aroma.

What is Cachaille Cheese made of?

Cachaille Cheese is made from goat milk. It's typically aged 2 to 3 months, up to 20 years. 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, Cachaille Cheese or Maroilles Cheese?

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