Blue Cheese vs Maroilles Cheese
Blue Cheese
Maroilles Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Maroilles Cheese is semisoft and made from cow milk, originating in France.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Maroilles Cheese?
Maroilles, also known as Marolles, is a strong-smelling, washed-rind cheese from northern France. It has a soft, moist texture and a rich, intense flavor with earthy notes. Maroilles is often used in cooking, especially in regional dishes like "flamiche aux maroilles," a traditional tart.
What's the Difference Between Blue Cheese and Maroilles Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Maroilles Cheese (cow's milk)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Maroilles Cheese (Semisoft)
- Rind: Blue Cheese (Natural), Maroilles Cheese (Reddish-orange color)
- Aging: Blue Cheese (Typically aged 2-6 months), Maroilles Cheese (5 weeks for 25-oz size)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Maroilles Cheese (Creamy taste, powerful aroma)
Side-by-Side Comparison
| Blue Cheese | Maroilles Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Nord And Aisne |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | — |
| Texture | Crumbly, Creamy, Semi-Soft | Semisoft |
| Rind | Natural | Reddish-orange color |
| Aging | Typically aged 2-6 months | 5 weeks for 25-oz size |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Creamy taste, powerful aroma |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Maroilles Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
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Where to buy Blue Cheese and Maroilles Cheese
Blue Cheese
Maroilles Cheese
Taste Comparison: Does Blue Cheese Taste Like Maroilles Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Maroilles Cheese leans toward pungent smell of cellars, wet brick, undergrowth, light ammoniac, milky, slightly salty, with hints of milk curd, hazelnut, and garlic. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.
Can You Substitute Blue Cheese for Maroilles Cheese?
Blue Cheese can stand in for Maroilles Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semisoft. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Maroilles Cheese brings creamy taste, powerful aroma notes.
Which Is Better, Blue Cheese or Maroilles Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semisoft profile, Maroilles Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.
Frequently Asked Questions
Is Blue Cheese the same as Maroilles Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Maroilles Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Maroilles Cheese 5 weeks for 25-oz size.
Is Blue Cheese similar to Maroilles Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Maroilles Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Maroilles Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
What is Maroilles Cheese made of?
Maroilles Cheese is made from cow milk, using calf rennet. It's typically aged 5 weeks for 25-oz size. It originates in France.
Which should I choose, Blue Cheese or Maroilles Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Maroilles Cheese is semisoft.
See full profiles: Blue Cheese and Maroilles Cheese.