Fourme de Montbrison Cheese vs Maroilles Cheese

Fourme de Montbrison Cheese is a dry, slightly rough cow-milk cheese from France, while Maroilles Cheese is semisoft and made from cow milk, originating in France.

What Is Fourme de Montbrison Cheese?

Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.

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 Fourme de Montbrison Cheese and Maroilles Cheese?

• Milk treatment: Fourme de Montbrison Cheese (Raw or Pasteurized), Maroilles Cheese (pasteurized and unpasteurized)
• Texture: Fourme de Montbrison Cheese (Dry, slightly rough), Maroilles Cheese (Semisoft)
• Rind: Fourme de Montbrison Cheese (Fine orangey rind), Maroilles Cheese (Reddish-orange color)
• Aging: Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Fourme de Montbrison Cheese (Mild, refined), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

Taste Comparison: Does Fourme de Montbrison Cheese Taste Like Maroilles Cheese?

Fourme de Montbrison Cheese reads as mild, refined, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Fourme de Montbrison Cheese offers mountainous terrain, heather, gentian, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Fourme de Montbrison Cheese shows dry texture, discreetly blue-veined, marbled aspect, 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. Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Fourme de Montbrison Cheese for Maroilles Cheese?

In most recipes, Fourme de Montbrison Cheese and Maroilles Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect dry, slightly rough bite and body where the recipe calls for semisoft. Flavor-wise, Fourme de Montbrison Cheese reads as mild, refined while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Fourme de Montbrison Cheese or Maroilles Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a dry, slightly rough cheese, go with Fourme de Montbrison Cheese. For a semisoft profile, Maroilles Cheese is the better fit. Flavor-wise, Fourme de Montbrison Cheese suits recipes that want mild, refined notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.

Frequently Asked Questions

Is Fourme de Montbrison Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Aging also differs: Fourme de Montbrison Cheese is typically aged minimum 28 days after renneting, longer for full maturation, Maroilles Cheese 5 weeks for 25-oz size.

Is Fourme de Montbrison Cheese similar to Maroilles Cheese?

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

Can I substitute Fourme de Montbrison Cheese for Maroilles Cheese?

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

Does Fourme de Montbrison Cheese taste like Maroilles Cheese?

Fourme de Montbrison Cheese reads as mild, refined, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Fourme de Montbrison Cheese leans mountainous terrain, heather, gentian, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.

What is Fourme de Montbrison Cheese made of?

Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. 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, Fourme de Montbrison Cheese or Maroilles Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fourme de Montbrison Cheese is dry, slightly rough, while Maroilles Cheese is semisoft.