Maroilles / Marolles Cheese vs Raclette Cheese
Maroilles / Marolles Cheese is a soft paste with small mechanical and fermentation openings cow-milk cheese, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
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 Raclette Cheese?
Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.
What's the Difference Between Maroilles / Marolles Cheese and Raclette Cheese?
- Texture: Maroilles / Marolles Cheese (Soft paste with small mechanical and fermentation openings), Raclette Cheese (Semisoft, smooth)
- Rind: Maroilles / Marolles Cheese (Washed rind with a homogeneous red-orange color), Raclette Cheese (Washed)
- Aging: Maroilles / Marolles Cheese (Minimum of 21 to 35 days, depending on the format), Raclette Cheese (3-4 months)
- Taste: Maroilles / Marolles Cheese (Slightly salty milky taste with acidity and slight bitterness), Raclette Cheese (Mildly acidic)
Side-by-Side Comparison
| Maroilles / Marolles Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | — | Switzerland |
| Specific Origin | Thiérache Region, Departments Of Nord And Aisne | Alpine Regions |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, thermised, or pasteurised | Raw |
| Texture | Soft paste with small mechanical and fermentation openings | Semisoft, smooth |
| Rind | Washed rind with a homogeneous red-orange color | Washed |
| Aging | Minimum of 21 to 35 days, depending on the format | 3-4 months |
| Taste | Slightly salty milky taste with acidity and slight bitterness | Mildly acidic |
Taste Comparison: Does Maroilles / Marolles Cheese Taste Like Raclette Cheese?
Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness, while Raclette Cheese brings mildly acidic character. More specifically, Maroilles / Marolles Cheese shows hazelnut, notes of alliums, flavors of curd, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. 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 Raclette Cheese at 3-4 months.
Can You Substitute Maroilles / Marolles Cheese for Raclette Cheese?
In most recipes, Maroilles / Marolles Cheese and Raclette 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 semisoft, smooth. Flavor-wise, Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness while Raclette Cheese brings mildly acidic notes.
Which Is Better, Maroilles / Marolles Cheese or Raclette 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 semisoft, smooth profile, Raclette 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 Raclette Cheese fits dishes calling for mildly acidic.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Maroilles / Marolles Cheese the same as Raclette 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, Raclette Cheese 3-4 months.
Is Maroilles / Marolles Cheese similar to Raclette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Maroilles / Marolles Cheese for Raclette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Maroilles / Marolles Cheese taste like Raclette Cheese?
Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness, while Raclette Cheese is mildly acidic.
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 Raclette Cheese made of?
Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.
Which should I choose, Maroilles / Marolles Cheese or Raclette 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 Raclette Cheese is semisoft, smooth.