Maroilles / Marolles Cheese vs Reblochon Cheese
Maroilles / Marolles Cheese is a soft paste with small mechanical and fermentation openings cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Maroilles / Marolles Cheese and Reblochon Cheese?
- Texture: Maroilles / Marolles Cheese (Soft paste with small mechanical and fermentation openings), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Maroilles / Marolles Cheese (Washed rind with a homogeneous red-orange color), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Maroilles / Marolles Cheese (Minimum of 21 to 35 days, depending on the format), Reblochon Cheese (3 to 4 months)
- Taste: Maroilles / Marolles Cheese (Slightly salty milky taste with acidity and slight bitterness), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Maroilles / Marolles Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Thiérache Region, Departments Of Nord And Aisne | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw, thermised, or pasteurised | Raw |
| Texture | Soft paste with small mechanical and fermentation openings | Ivory-colored, creamy and supple |
| Rind | Washed rind with a homogeneous red-orange color | Yellow-orange covered with a thin white mold |
| Aging | Minimum of 21 to 35 days, depending on the format | 3 to 4 months |
| Taste | Slightly salty milky taste with acidity and slight bitterness | Creamy, nutty |
Taste Comparison: Does Maroilles / Marolles Cheese Taste Like Reblochon Cheese?
Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness, while Reblochon Cheese brings creamy, nutty character. More specifically, Maroilles / Marolles Cheese shows hazelnut, notes of alliums, flavors of curd, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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 Reblochon Cheese at 3 to 4 months.
Can You Substitute Maroilles / Marolles Cheese for Reblochon Cheese?
In most recipes, Maroilles / Marolles Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Maroilles / Marolles Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon 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 Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Maroilles / Marolles Cheese the same as Reblochon 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, Reblochon Cheese 3 to 4 months.
Is Maroilles / Marolles Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Maroilles / Marolles Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Maroilles / Marolles Cheese taste like Reblochon Cheese?
Maroilles / Marolles Cheese reads as slightly salty milky taste with acidity and slight bitterness, while Reblochon Cheese is creamy, nutty.
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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Maroilles / Marolles Cheese or Reblochon 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 Reblochon Cheese is ivory-colored, creamy and supple.