Graviera Naxou Cheese vs Maroilles Cheese

Graviera Naxou Cheese is a elastic cow, goat, or sheep-milk cheese from Greece, while Maroilles Cheese is semisoft and made from cow milk, originating in France.

What Is Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

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 Graviera Naxou Cheese and Maroilles Cheese?

• Origin: Graviera Naxou Cheese (Greece), Maroilles Cheese (France)
• Milk type: Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)), Maroilles Cheese (cow's milk)
• Milk treatment: Graviera Naxou Cheese (pasteurized), Maroilles Cheese (pasteurized and unpasteurized)
• Texture: Graviera Naxou Cheese (Elastic), Maroilles Cheese (Semisoft)
• Rind: Graviera Naxou Cheese (Smear rind), Maroilles Cheese (Reddish-orange color)
• Aging: Graviera Naxou Cheese (3 months), Maroilles Cheese (5 weeks for 25-oz size)

Side-by-Side Comparison

Taste Comparison: Does Graviera Naxou Cheese Taste Like Maroilles Cheese?

Their flavor profiles are distinct. On the nose, Graviera Naxou Cheese offers delicate, slightly sharp, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Graviera Naxou Cheese shows produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months, 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. Graviera Naxou Cheese at 3 months develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Graviera Naxou Cheese for Maroilles Cheese?

Graviera Naxou Cheese can stand in for Maroilles Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic bite and body where the recipe calls for semisoft.

Which Is Better, Graviera Naxou Cheese or Maroilles Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a elastic cheese, go with Graviera Naxou Cheese. For a semisoft profile, Maroilles Cheese is the better fit.

Frequently Asked Questions

Is Graviera Naxou Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Graviera Naxou Cheese originates in Greece, while Maroilles Cheese comes from France. Graviera Naxou Cheese is made from cow, goat, or sheep milk; Maroilles Cheese uses cow. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, Maroilles Cheese 5 weeks for 25-oz size.

Is Graviera Naxou Cheese similar to Maroilles Cheese?

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

Can I substitute Graviera Naxou Cheese for Maroilles Cheese?

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

Does Graviera Naxou Cheese taste like Maroilles Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.

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, Graviera Naxou Cheese or Maroilles Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is elastic, while Maroilles Cheese is semisoft.