Maroilles / Marolles Cheese vs Parmigiano Reggiano Cheese

Maroilles / Marolles Cheese is a soft paste with small mechanical and fermentation openings cow-milk cheese, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

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 Is Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Maroilles / Marolles Cheese and Parmigiano Reggiano Cheese?

• Texture: Maroilles / Marolles Cheese (Soft paste with small mechanical and fermentation openings), Parmigiano Reggiano Cheese (Grainy, flaky)
• Rind: Maroilles / Marolles Cheese (Washed rind with a homogeneous red-orange color), Parmigiano Reggiano Cheese (Hard)
• Aging: Maroilles / Marolles Cheese (Minimum of 21 to 35 days, depending on the format), Parmigiano Reggiano Cheese (12 to 36 months)
• Taste: Maroilles / Marolles Cheese (Slightly salty milky taste with acidity and slight bitterness), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

Taste Comparison: Does Maroilles / Marolles Cheese Taste Like Parmigiano Reggiano Cheese?

Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness, while Parmigiano Reggiano Cheese brings umami character. On the nose, Maroilles / Marolles Cheese offers strong smell of cellar, damp brick, undergrowth, slightly ammoniac, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Maroilles / Marolles Cheese shows hazelnut, notes of alliums, flavors of curd, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Maroilles / Marolles Cheese at minimum of 21 to 35 days, depending on the format develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Maroilles / Marolles Cheese for Parmigiano Reggiano Cheese?

In most recipes, Maroilles / Marolles Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft paste with small mechanical and fermentation openings bite and body where the recipe calls for grainy, flaky. Flavor-wise, Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Maroilles / Marolles Cheese or Parmigiano Reggiano Cheese?

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

Frequently Asked Questions

Is Maroilles / Marolles Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Aging also differs: Maroilles / Marolles Cheese is typically aged minimum of 21 to 35 days, depending on the format, Parmigiano Reggiano Cheese 12 to 36 months.

Is Maroilles / Marolles Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Maroilles / Marolles Cheese for Parmigiano Reggiano Cheese?

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

Does Maroilles / Marolles Cheese taste like Parmigiano Reggiano Cheese?

Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Maroilles / Marolles Cheese leans strong smell of cellar, damp brick, undergrowth, slightly ammoniac, and Parmigiano Reggiano Cheese is closer to mild, milky.

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.

What is Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Maroilles / Marolles Cheese or Parmigiano Reggiano Cheese?

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