Camembert Cheese vs Maroilles Cheese

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

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 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 Camembert Cheese and Maroilles Cheese?

• Texture: Camembert Cheese (soft, artisan), Maroilles Cheese (Semisoft)
• Rind: Camembert Cheese (Bloomy), Maroilles Cheese (Reddish-orange color)
• Aging: Camembert Cheese (minimum 3 weeks), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Maroilles Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, 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. Camembert Cheese at minimum 3 weeks develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Camembert Cheese for Maroilles Cheese?

In most recipes, Camembert Cheese and Maroilles 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 semisoft. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Camembert 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 Camembert Cheese. For a semisoft profile, Maroilles Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.

Frequently Asked Questions

Is Camembert Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Maroilles Cheese 5 weeks for 25-oz size.

Is Camembert Cheese similar to Maroilles Cheese?

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

Can I substitute Camembert Cheese for Maroilles Cheese?

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

Does Camembert Cheese taste like Maroilles Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Camembert Cheese leans buttery, rich, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.

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 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, Camembert Cheese or Maroilles Cheese?

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