Époisses Cheese vs Maroilles Cheese

Époisses Cheese is a soft, creamy cow-milk cheese from France, while Maroilles Cheese is semi-soft and made from cow milk, originating in France.

What Is Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

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 Époisses Cheese and Maroilles Cheese?

• Milk treatment: Époisses Cheese (raw or pasteurized), Maroilles Cheese (pasteurized and unpasteurized)
• Texture: Époisses Cheese (Soft, creamy), Maroilles Cheese (Semi-soft)
• Rind: Époisses Cheese (Washed-rind), Maroilles Cheese (Reddish-orange color)
• Aging: Époisses Cheese (Minimum of 28 days), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Maroilles Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Époisses Cheese offers undergrowth, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Époisses Cheese shows penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette, 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. Époisses Cheese at minimum of 28 days develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Époisses Cheese for Maroilles Cheese?

In most recipes, Époisses Cheese and Maroilles Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, creamy bite and body where the recipe calls for semi-soft. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Époisses Cheese or Maroilles Cheese?

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

Frequently Asked Questions

Is Époisses Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Maroilles Cheese 5 weeks for 25-oz size.

Is Époisses Cheese similar to Maroilles Cheese?

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

Can I substitute Époisses Cheese for Maroilles Cheese?

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

Does Époisses Cheese taste like Maroilles Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Époisses Cheese leans undergrowth, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.

What is Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. 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, Époisses Cheese or Maroilles Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft, creamy, while Maroilles Cheese is semi-soft.