Maroilles / Marolles Cheese vs Provolone Cheese
Maroilles / Marolles Cheese is a soft paste with small mechanical and fermentation openings cow-milk cheese, while Provolone Cheese is semi-hard, artisan 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 Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What's the Difference Between Maroilles / Marolles Cheese and Provolone Cheese?
- Texture: Maroilles / Marolles Cheese (Soft paste with small mechanical and fermentation openings), Provolone Cheese (semi-hard, artisan)
- Aging: Maroilles / Marolles Cheese (Minimum of 21 to 35 days, depending on the format), Provolone Cheese (at least 4 months for piccante)
- Taste: Maroilles / Marolles Cheese (Slightly salty milky taste with acidity and slight bitterness), Provolone Cheese (tangy)
Side-by-Side Comparison
| Maroilles / Marolles Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Thiérache Region, Departments Of Nord And Aisne | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, thermised, or pasteurised | — |
| Texture | Soft paste with small mechanical and fermentation openings | Semi-hard, artisan |
| Rind | Washed rind with a homogeneous red-orange color | — |
| Aging | Minimum of 21 to 35 days, depending on the format | At least 4 months for piccante |
| Taste | Slightly salty milky taste with acidity and slight bitterness | Tangy |
Taste Comparison: Does Maroilles / Marolles Cheese Taste Like Provolone Cheese?
Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness, while Provolone Cheese brings tangy character. On the nose, Maroilles / Marolles Cheese offers strong smell of cellar, damp brick, undergrowth, slightly ammoniac, contrasted with Provolone Cheese's pleasant. 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 Provolone Cheese at at least 4 months for piccante.
Can You Substitute Maroilles / Marolles Cheese for Provolone Cheese?
In most recipes, Maroilles / Marolles Cheese and Provolone 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 semi-hard, artisan. Flavor-wise, Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness while Provolone Cheese brings tangy notes.
Which Is Better, Maroilles / Marolles Cheese or Provolone 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 semi-hard, artisan profile, Provolone 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 Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Maroilles / Marolles Cheese the same as Provolone 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, Provolone Cheese at least 4 months for piccante.
Is Maroilles / Marolles Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Maroilles / Marolles Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Maroilles / Marolles Cheese taste like Provolone Cheese?
Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness, while Provolone Cheese is tangy. Aromas also diverge. Maroilles / Marolles Cheese leans strong smell of cellar, damp brick, undergrowth, slightly ammoniac, and Provolone Cheese is closer to pleasant.
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 Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
Which should I choose, Maroilles / Marolles Cheese or Provolone 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 Provolone Cheese is semi-hard, artisan.