Jarlsberg Cheese vs Maroilles / Marolles Cheese
Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Maroilles / Marolles Cheese is soft paste with small mechanical and fermentation openings and made from cow milk.
What Is Jarlsberg Cheese?
Jarlsberg is a mild Swiss-type cheese from Norway, made from cow's milk and named after Jarlsberg Manor. It is known for its buttery, slightly sweet and nutty flavor and its medium to large holes.
What Is Maroilles / Marolles Cheese?
Maroilles, also known as Marolles, is a cheese made exclusively from cow's milk. It originates from the Thiérache region in France, specifically in the departments of Nord and Aisne. The cheese is known for its square shape and washed rind with a homogeneous red-orange color. It has a soft paste with a white to cream color and small mechanical and fermentation openings. Maroilles has a strong aroma reminiscent of cellar, damp brick, and undergrowth, with a slightly ammoniac scent. The flavor is slightly salty and milky, with notes of acidity, bitterness, hazelnut, and alliums. The cheese is matured for a minimum of 21 to 35 days, depending on the format. It is a Protected Designation of Origin (PDO) product, ensuring its unique characteristics are tied to its geographical area.
What's the Difference Between Jarlsberg Cheese and Maroilles / Marolles Cheese?
- Milk treatment: Jarlsberg Cheese (pasteurized), Maroilles / Marolles Cheese (Raw, thermised, or pasteurised)
- Texture: Jarlsberg Cheese (Semihard), Maroilles / Marolles Cheese (Soft paste with small mechanical and fermentation openings)
- Rind: Jarlsberg Cheese (Plastic-covered), Maroilles / Marolles Cheese (Washed rind with a homogeneous red-orange color)
- Aging: Jarlsberg Cheese (Three months to twelve months), Maroilles / Marolles Cheese (Minimum of 21 to 35 days, depending on the format)
- Taste: Jarlsberg Cheese (Mild, sweet, nutty), Maroilles / Marolles Cheese (Slightly salty milky taste with acidity and slight bitterness)
Side-by-Side Comparison
| Jarlsberg Cheese | Maroilles / Marolles Cheese | |
|---|---|---|
| Country of Origin | Norway | — |
| Specific Origin | Jarlsberg, Vestfold, Norway | Thiérache Region, Departments Of Nord And Aisne |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw, thermised, or pasteurised |
| Texture | Semihard | Soft paste with small mechanical and fermentation openings |
| Rind | Plastic-covered | Washed rind with a homogeneous red-orange color |
| Aging | Three months to twelve months | Minimum of 21 to 35 days, depending on the format |
| Taste | Mild, sweet, nutty | Slightly salty milky taste with acidity and slight bitterness |
Taste Comparison: Does Jarlsberg Cheese Taste Like Maroilles / Marolles Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Maroilles / Marolles Cheese brings slightly salty milky taste with acidity and slight bitterness character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Maroilles / Marolles Cheese's strong smell of cellar, damp brick, undergrowth, slightly ammoniac. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Maroilles / Marolles Cheese leans toward hazelnut, notes of alliums, flavors of curd. Aging plays into this as well. Jarlsberg Cheese at three months to twelve months develops a different profile than Maroilles / Marolles Cheese at minimum of 21 to 35 days, depending on the format.
Can You Substitute Jarlsberg Cheese for Maroilles / Marolles Cheese?
In most recipes, Jarlsberg Cheese and Maroilles / Marolles Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semihard bite and body where the recipe calls for soft paste with small mechanical and fermentation openings. Flavor-wise, Jarlsberg Cheese reads as mild, sweet, nutty while Maroilles / Marolles Cheese brings slightly salty milky taste with acidity and slight bitterness notes.
Which Is Better, Jarlsberg Cheese or Maroilles / Marolles Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semihard cheese, go with Jarlsberg Cheese. For a soft paste with small mechanical and fermentation openings profile, Maroilles / Marolles Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty notes, while Maroilles / Marolles Cheese fits dishes calling for slightly salty milky taste with acidity and slight bitterness.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Jarlsberg Cheese the same as Maroilles / Marolles Cheese?
No, they're distinct cheeses. Aging also differs: Jarlsberg Cheese is typically aged three months to twelve months, Maroilles / Marolles Cheese minimum of 21 to 35 days, depending on the format.
Is Jarlsberg Cheese similar to Maroilles / Marolles Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Jarlsberg Cheese for Maroilles / Marolles Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Jarlsberg Cheese taste like Maroilles / Marolles Cheese?
Jarlsberg Cheese reads as mild, sweet, nutty, while Maroilles / Marolles Cheese is slightly salty milky taste with acidity and slight bitterness. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Maroilles / Marolles Cheese is closer to strong smell of cellar, damp brick, undergrowth, slightly ammoniac.
What is Jarlsberg Cheese made of?
Jarlsberg Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged three months to twelve months. It originates in Norway.
What is Maroilles / Marolles Cheese made of?
Maroilles / Marolles Cheese is made from cow milk (raw, thermised, or pasteurised), using calf whey rennet (vegetable or microbial rennet prohibited) rennet. It's typically aged minimum of 21 to 35 days, depending on the format.
Which should I choose, Jarlsberg Cheese or Maroilles / Marolles Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Maroilles / Marolles Cheese is soft paste with small mechanical and fermentation openings.