Leicester Cheese vs Maroilles Cheese

Leicester Cheese is a firm, dry, crumbly cow-milk cheese from United Kingdom, while Maroilles Cheese is semisoft and made from cow milk, originating in France.

What Is Leicester Cheese?

Red Leicester is a crumbly cow's milk cheese from Leicestershire, England, close to Cheddar and coloured orange with annatto. Young wheels taste very mild and slightly sweet; after about six months the cheese picks up a tang.

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 Leicester Cheese and Maroilles Cheese?

• Origin: Leicester Cheese (United Kingdom), Maroilles Cheese (France)
• Texture: Leicester Cheese (firm, dry, crumbly), Maroilles Cheese (Semisoft)
• Rind: Leicester Cheese (reddish-orange with a powdery mould), Maroilles Cheese (Reddish-orange color)
• Aging: Leicester Cheese (6 to 12 months), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Leicester Cheese (slightly sweet, mellow, nutty), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

Taste Comparison: Does Leicester Cheese Taste Like Maroilles Cheese?

Leicester Cheese reads as slightly sweet, mellow, nutty, while Maroilles Cheese brings creamy taste, powerful aroma character. More specifically, Leicester Cheese shows very mild when young, tangier after six 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. Leicester Cheese at 6 to 12 months develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Leicester Cheese for Maroilles Cheese?

In most recipes, Leicester Cheese and Maroilles Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm, dry, crumbly bite and body where the recipe calls for semisoft. Flavor-wise, Leicester Cheese reads as slightly sweet, mellow, nutty while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Leicester Cheese or Maroilles Cheese?

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

Frequently Asked Questions

Is Leicester Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Leicester Cheese originates in United Kingdom, while Maroilles Cheese comes from France. Aging also differs: Leicester Cheese is typically aged 6 to 12 months, Maroilles Cheese 5 weeks for 25-oz size.

Is Leicester Cheese similar to Maroilles Cheese?

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

Can I substitute Leicester Cheese for Maroilles Cheese?

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

Does Leicester Cheese taste like Maroilles Cheese?

Leicester Cheese reads as slightly sweet, mellow, nutty, while Maroilles Cheese is creamy taste, powerful aroma.

What is Leicester Cheese made of?

Leicester Cheese is made from cow milk. It's typically aged 6 to 12 months. It originates in United Kingdom.

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, Leicester Cheese or Maroilles Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Leicester Cheese is firm, dry, crumbly, while Maroilles Cheese is semisoft.