Chèvre (Goat Cheese) vs Maroilles Cheese

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

What Is Chèvre (Goat Cheese)?

Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.

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 Chèvre (Goat Cheese) and Maroilles Cheese?

• Milk type: Chèvre (Goat Cheese) (Goat), Maroilles Cheese (cow's milk)
• Milk treatment: Chèvre (Goat Cheese) (pasteurized or unpasteurized), Maroilles Cheese (pasteurized and unpasteurized)
• Texture: Chèvre (Goat Cheese) (soft), Maroilles Cheese (Semisoft)
• Rind: Chèvre (Goat Cheese) (light colored), Maroilles Cheese (Reddish-orange color)
• Aging: Chèvre (Goat Cheese) (not aged for long), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Chèvre (Goat Cheese) (tangy), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

Taste Comparison: Does Chèvre (Goat Cheese) Taste Like Maroilles Cheese?

Chèvre (Goat Cheese) reads as tangy, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Chèvre (Goat Cheese) offers goaty, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Chèvre (Goat Cheese) shows mild, creamy, sometimes fruity, 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. Chèvre (Goat Cheese) at not aged for long develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Chèvre (Goat Cheese) for Maroilles Cheese?

Chèvre (Goat 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, Chèvre (Goat Cheese) reads as tangy while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Chèvre (Goat 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 Chèvre (Goat Cheese). For a semisoft profile, Maroilles Cheese is the better fit. Flavor-wise, Chèvre (Goat Cheese) suits recipes that want tangy notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.

Frequently Asked Questions

Is Chèvre (Goat Cheese) the same as Maroilles Cheese?

No, they're distinct cheeses. Chèvre (Goat Cheese) is made from goat milk; Maroilles Cheese uses cow. Aging also differs: Chèvre (Goat Cheese) is typically aged not aged for long, Maroilles Cheese 5 weeks for 25-oz size.

Is Chèvre (Goat Cheese) similar to Maroilles Cheese?

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

Can I substitute Chèvre (Goat Cheese) for Maroilles Cheese?

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

Does Chèvre (Goat Cheese) taste like Maroilles Cheese?

Chèvre (Goat Cheese) reads as tangy, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Chèvre (Goat Cheese) leans goaty, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.

What is Chèvre (Goat Cheese) made of?

Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. 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, Chèvre (Goat Cheese) or Maroilles Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chèvre (Goat Cheese) is soft, while Maroilles Cheese is semisoft.