Exmoor Blue Cheese vs Maroilles Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Maroilles Cheese is semisoft and made from cow milk, originating in France.
What Is Exmoor Blue Cheese?
Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.
What Is Maroilles Cheese?
Maroilles, also known as Marolles, is a strong-smelling, washed-rind cheese from northern France. It has a soft, moist texture and a rich, intense flavor with earthy notes. Maroilles is often used in cooking, especially in regional dishes like "flamiche aux maroilles," a traditional tart.
What's the Difference Between Exmoor Blue Cheese and Maroilles Cheese?
- Texture: Exmoor Blue Cheese (Soft), Maroilles Cheese (Semisoft)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Maroilles Cheese (Reddish-orange color)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Maroilles Cheese (5 weeks for 25-oz size)
Side-by-Side Comparison
| Exmoor Blue Cheese | Maroilles Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Devon And Somerset, England | Nord And Aisne |
| Milk Type | Cow | Cow's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft | Semisoft |
| Rind | Treated with Penicillium candidum | Reddish-orange color |
| Aging | 3 to 6 weeks | 5 weeks for 25-oz size |
| Taste | — | Creamy taste, powerful aroma |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Maroilles Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Exmoor Blue Cheese at 3 to 6 weeks develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.
Can You Substitute Exmoor Blue Cheese for Maroilles Cheese?
In most recipes, Exmoor Blue Cheese and Maroilles Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semisoft.
Which Is Better, Exmoor Blue 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 Exmoor Blue Cheese. For a semisoft profile, Maroilles Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Maroilles Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Maroilles Cheese 5 weeks for 25-oz size.
Is Exmoor Blue Cheese similar to Maroilles Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Maroilles Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Maroilles Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Exmoor Blue Cheese made of?
Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.
What is Maroilles Cheese made of?
Maroilles Cheese is made from cow milk, using calf rennet. It's typically aged 5 weeks for 25-oz size. It originates in France.
Which should I choose, Exmoor Blue Cheese or Maroilles Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Maroilles Cheese is semisoft.