Camembert Cheese vs Maroilles / Marolles Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Maroilles / Marolles Cheese is soft paste with small mechanical and fermentation openings and made from cow milk.

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

What Is Maroilles / Marolles Cheese?

Maroilles, also known as Marolles, is a cheese made exclusively from cow's milk. It originates from the Thiérache region in France, specifically in the departments of Nord and Aisne. The cheese is known for its square shape and washed rind with a homogeneous red-orange color. It has a soft paste with a white to cream color and small mechanical and fermentation openings. Maroilles has a strong aroma reminiscent of cellar, damp brick, and undergrowth, with a slightly ammoniac scent. The flavor is slightly salty and milky, with notes of acidity, bitterness, hazelnut, and alliums. The cheese is matured for a minimum of 21 to 35 days, depending on the format. It is a Protected Designation of Origin (PDO) product, ensuring its unique characteristics are tied to its geographical area.

What's the Difference Between Camembert Cheese and Maroilles / Marolles Cheese?

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Maroilles / Marolles Cheese (Raw, thermised, or pasteurised)
• Texture: Camembert Cheese (soft, artisan), Maroilles / Marolles Cheese (Soft paste with small mechanical and fermentation openings)
• Rind: Camembert Cheese (Bloomy), Maroilles / Marolles Cheese (Washed rind with a homogeneous red-orange color)
• Aging: Camembert Cheese (minimum 3 weeks), Maroilles / Marolles Cheese (Minimum of 21 to 35 days, depending on the format)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Maroilles / Marolles Cheese (Slightly salty milky taste with acidity and slight bitterness)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Maroilles / Marolles Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Maroilles / Marolles Cheese brings slightly salty milky taste with acidity and slight bitterness character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Maroilles / Marolles Cheese's strong smell of cellar, damp brick, undergrowth, slightly ammoniac. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Maroilles / Marolles Cheese leans toward hazelnut, notes of alliums, flavors of curd. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Maroilles / Marolles Cheese at minimum of 21 to 35 days, depending on the format.

Can You Substitute Camembert Cheese for Maroilles / Marolles Cheese?

In most recipes, Camembert Cheese and Maroilles / Marolles Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for soft paste with small mechanical and fermentation openings. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Maroilles / Marolles Cheese brings slightly salty milky taste with acidity and slight bitterness notes.

Which Is Better, Camembert Cheese or Maroilles / Marolles 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 Camembert Cheese. For a soft paste with small mechanical and fermentation openings profile, Maroilles / Marolles Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Maroilles / Marolles Cheese fits dishes calling for slightly salty milky taste with acidity and slight bitterness.

Frequently Asked Questions

Is Camembert Cheese the same as Maroilles / Marolles Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Maroilles / Marolles Cheese minimum of 21 to 35 days, depending on the format.

Is Camembert Cheese similar to Maroilles / Marolles Cheese?

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

Can I substitute Camembert Cheese for Maroilles / Marolles Cheese?

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

Does Camembert Cheese taste like Maroilles / Marolles Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Maroilles / Marolles Cheese is slightly salty milky taste with acidity and slight bitterness. Aromas also diverge. Camembert Cheese leans buttery, rich, and Maroilles / Marolles Cheese is closer to strong smell of cellar, damp brick, undergrowth, slightly ammoniac.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

What is Maroilles / Marolles Cheese made of?

Maroilles / Marolles Cheese is made from cow milk (raw, thermised, or pasteurised), using calf whey rennet (vegetable or microbial rennet prohibited) rennet. It's typically aged minimum of 21 to 35 days, depending on the format.

Which should I choose, Camembert Cheese or Maroilles / Marolles Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Maroilles / Marolles Cheese is soft paste with small mechanical and fermentation openings.