Cheddar Cheese vs Maroilles / Marolles Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Maroilles / Marolles Cheese is soft paste with small mechanical and fermentation openings and made from cow milk.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
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 Cheddar Cheese and Maroilles / Marolles Cheese?
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Maroilles / Marolles Cheese (Raw, thermised, or pasteurised)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Maroilles / Marolles Cheese (Soft paste with small mechanical and fermentation openings)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Maroilles / Marolles Cheese (Washed rind with a homogeneous red-orange color)
- Aging: Cheddar Cheese (A few months to several years), Maroilles / Marolles Cheese (Minimum of 21 to 35 days, depending on the format)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Maroilles / Marolles Cheese (Slightly salty milky taste with acidity and slight bitterness)
Side-by-Side Comparison
| Cheddar Cheese | Maroilles / Marolles Cheese | |
|---|---|---|
| Country of Origin | England | — |
| Specific Origin | Southwest (Somerset, Gloucester) | Thiérache Region, Departments Of Nord And Aisne |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Raw, thermised, or pasteurised |
| Texture | Varies (rubbery to friable and crystalline) | Soft paste with small mechanical and fermentation openings |
| Rind | Varies (natural, cloth, wax, plastic) | Washed rind with a homogeneous red-orange color |
| Aging | A few months to several years | Minimum of 21 to 35 days, depending on the format |
| Taste | Mild to sharp, buttery to brothy and savory | Slightly salty milky taste with acidity and slight bitterness |
Taste Comparison: Does Cheddar Cheese Taste Like Maroilles / Marolles Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Maroilles / Marolles Cheese brings slightly salty milky taste with acidity and slight bitterness character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Maroilles / Marolles Cheese leans toward hazelnut, notes of alliums, flavors of curd. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Maroilles / Marolles Cheese at minimum of 21 to 35 days, depending on the format.
Can You Substitute Cheddar Cheese for Maroilles / Marolles Cheese?
In most recipes, Cheddar Cheese and Maroilles / Marolles Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for soft paste with small mechanical and fermentation openings. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Maroilles / Marolles Cheese brings slightly salty milky taste with acidity and slight bitterness notes.
Which Is Better, Cheddar Cheese or Maroilles / Marolles Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a soft paste with small mechanical and fermentation openings profile, Maroilles / Marolles Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Maroilles / Marolles Cheese fits dishes calling for slightly salty milky taste with acidity and slight bitterness.
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Frequently Asked Questions
Is Cheddar Cheese the same as Maroilles / Marolles Cheese?
No, they're distinct cheeses. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Maroilles / Marolles Cheese minimum of 21 to 35 days, depending on the format.
Is Cheddar Cheese similar to Maroilles / Marolles Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cheddar Cheese for Maroilles / Marolles Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cheddar Cheese taste like Maroilles / Marolles Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Maroilles / Marolles Cheese is slightly salty milky taste with acidity and slight bitterness.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
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, Cheddar Cheese or Maroilles / Marolles Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Maroilles / Marolles Cheese is soft paste with small mechanical and fermentation openings.