Brie Cheese vs Maroilles / Marolles Cheese

Brie Cheese is a soft cow-milk cheese from France, while Maroilles / Marolles Cheese is soft paste with small mechanical and fermentation openings and made from cow milk.

What Is Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

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 Brie Cheese and Maroilles / Marolles Cheese?

• Milk treatment: Brie Cheese (Raw, Pasteurized), Maroilles / Marolles Cheese (Raw, thermised, or pasteurised)
• Texture: Brie Cheese (Soft), Maroilles / Marolles Cheese (Soft paste with small mechanical and fermentation openings)
• Rind: Brie Cheese (Bloomy), Maroilles / Marolles Cheese (Washed rind with a homogeneous red-orange color)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Maroilles / Marolles Cheese (Minimum of 21 to 35 days, depending on the format)
• Taste: Brie Cheese (Nutty, Mushroom), Maroilles / Marolles Cheese (Slightly salty milky taste with acidity and slight bitterness)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Maroilles / Marolles Cheese?

Brie Cheese reads as nutty, mushroom, while Maroilles / Marolles Cheese brings slightly salty milky taste with acidity and slight bitterness character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Maroilles / Marolles Cheese's strong smell of cellar, damp brick, undergrowth, slightly ammoniac. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Maroilles / Marolles Cheese leans toward hazelnut, notes of alliums, flavors of curd. Aging plays into this as well. Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir develops a different profile than Maroilles / Marolles Cheese at minimum of 21 to 35 days, depending on the format.

Can You Substitute Brie Cheese for Maroilles / Marolles Cheese?

In most recipes, Brie Cheese and Maroilles / Marolles 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 soft paste with small mechanical and fermentation openings. Flavor-wise, Brie Cheese reads as nutty, mushroom while Maroilles / Marolles Cheese brings slightly salty milky taste with acidity and slight bitterness notes.

Which Is Better, Brie Cheese or Maroilles / Marolles Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Brie Cheese. For a soft paste with small mechanical and fermentation openings profile, Maroilles / Marolles Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Maroilles / Marolles Cheese fits dishes calling for slightly salty milky taste with acidity and slight bitterness.

Frequently Asked Questions

Is Brie Cheese the same as Maroilles / Marolles Cheese?

No, they're distinct cheeses. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Maroilles / Marolles Cheese minimum of 21 to 35 days, depending on the format.

Is Brie Cheese similar to Maroilles / Marolles Cheese?

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

Can I substitute Brie Cheese for Maroilles / Marolles Cheese?

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

Does Brie Cheese taste like Maroilles / Marolles Cheese?

Brie Cheese reads as nutty, mushroom, while Maroilles / Marolles Cheese is slightly salty milky taste with acidity and slight bitterness. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Maroilles / Marolles Cheese is closer to strong smell of cellar, damp brick, undergrowth, slightly ammoniac.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. It originates in France.

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, Brie Cheese or Maroilles / Marolles Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Maroilles / Marolles Cheese is soft paste with small mechanical and fermentation openings.