Maroilles / Marolles Cheese vs Scamorza Cheese
Maroilles / Marolles Cheese is a soft paste with small mechanical and fermentation openings cow-milk cheese, while Scamorza Cheese is semi-soft 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 Scamorza Cheese?
Scamorza is a southern Italian pasta filata cheese, usually made from cow's milk. It is tied with string and hung to dry into a pear-like shape, sold unsmoked or smoked, and works as a substitute for mozzarella in most dishes.
What's the Difference Between Maroilles / Marolles Cheese and Scamorza Cheese?
- Texture: Maroilles / Marolles Cheese (Soft paste with small mechanical and fermentation openings), Scamorza Cheese (semi-soft)
- Rind: Maroilles / Marolles Cheese (Washed rind with a homogeneous red-orange color), Scamorza Cheese (natural)
Side-by-Side Comparison
| Maroilles / Marolles Cheese | Scamorza Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Thiérache Region, Departments Of Nord And Aisne | Apulia And Calabria, Southern 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-soft |
| Rind | Washed rind with a homogeneous red-orange color | Natural |
| Aging | Minimum of 21 to 35 days, depending on the format | — |
| Taste | Slightly salty milky taste with acidity and slight bitterness | — |
Taste Comparison: Does Maroilles / Marolles Cheese Taste Like Scamorza Cheese?
Their flavor profiles are distinct.
Can You Substitute Maroilles / Marolles Cheese for Scamorza Cheese?
In most recipes, Maroilles / Marolles Cheese and Scamorza 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-soft.
Which Is Better, Maroilles / Marolles Cheese or Scamorza 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-soft profile, Scamorza Cheese is the better fit.
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Frequently Asked Questions
Is Maroilles / Marolles Cheese the same as Scamorza Cheese?
No, they're distinct cheeses.
Is Maroilles / Marolles Cheese similar to Scamorza Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Maroilles / Marolles Cheese for Scamorza Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Maroilles / Marolles Cheese taste like Scamorza Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Scamorza Cheese made of?
Scamorza Cheese is made from cow milk. It originates in Italy.
Which should I choose, Maroilles / Marolles Cheese or Scamorza 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 Scamorza Cheese is semi-soft.