Maroilles Cheese vs Monte Enebro Cheese

Q: Is Maroilles Cheese the same as Monte Enebro Cheese?

No. Maroilles Cheese and Monte Enebro Cheese are distinct cheeses from France and Spain respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Maroilles Cheese for Monte Enebro Cheese?

In most recipes you can swap Maroilles Cheese for Monte Enebro Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Maroilles Cheese or Monte Enebro Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Maroilles Cheese is a semisoft cow-milk cheese from France, while Monte Enebro Cheese is smooth, dense and made from goat milk, originating in Spain.

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 Is Monte Enebro Cheese?

Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.

What's the Difference Between Maroilles Cheese and Monte Enebro Cheese?

Origin: Maroilles Cheese (France), Monte Enebro Cheese (Spain)
Milk type: Maroilles Cheese (cow's milk), Monte Enebro Cheese (goat's milk)
Texture: Maroilles Cheese (Semisoft), Monte Enebro Cheese (Smooth, dense)
Rind: Maroilles Cheese (Reddish-orange color), Monte Enebro Cheese (Charcoal-colored)
Aging: Maroilles Cheese (5 weeks for 25-oz size), Monte Enebro Cheese (Matured for 30 days after spraying with Penicillium roqueforti)
Taste: Maroilles Cheese (Creamy taste, powerful aroma), Monte Enebro Cheese (Bold, goaty, tang, pleasing spice)

Side-by-Side Comparison

	Maroilles Cheese	Monte Enebro Cheese
Country of Origin	France	Spain
Specific Origin	Nord And Aisne	Avila, Southwest Of Madrid
Milk Type	Cow's milk	Goat's milk
Milk Treatment	—	Unpasteurized
Texture	Semisoft	Smooth, dense
Rind	Reddish-orange color	Charcoal-colored
Aging	5 weeks for 25-oz size	Matured for 30 days after spraying with Penicillium roqueforti
Taste	Creamy taste, powerful aroma	Bold, goaty, tang, pleasing spice

Taste Comparison: Does Maroilles Cheese Taste Like Monte Enebro Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Monte Enebro Cheese brings bold, goaty, tang, pleasing spice character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Monte Enebro Cheese's bold, goaty. More specifically, Maroilles Cheese shows pungent smell of cellars, wet brick, undergrowth, light ammoniac, milky, slightly salty, with hints of milk curd, hazelnut, and garlic, while Monte Enebro Cheese leans toward bold goaty aroma, distinct tang, and pleasing spice notes imparted by the penicillium roqueforti rind. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Monte Enebro Cheese at matured for 30 days after spraying with penicillium roqueforti.

Can You Substitute Maroilles Cheese for Monte Enebro Cheese?

Maroilles Cheese can stand in for Monte Enebro Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft bite and body where the recipe calls for smooth, dense. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Monte Enebro Cheese brings bold, goaty, tang, pleasing spice notes.

Which Is Better, Maroilles Cheese or Monte Enebro Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft cheese, go with Maroilles Cheese. For a smooth, dense profile, Monte Enebro Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Monte Enebro Cheese fits dishes calling for bold, goaty, tang, pleasing spice.

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Frequently Asked Questions

Is Maroilles Cheese the same as Monte Enebro Cheese?

No, they're distinct cheeses. Maroilles Cheese originates in France, while Monte Enebro Cheese comes from Spain. Maroilles Cheese is made from cow milk; Monte Enebro Cheese uses goat. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Monte Enebro Cheese matured for 30 days after spraying with penicillium roqueforti.

Is Maroilles Cheese similar to Monte Enebro Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Maroilles Cheese for Monte Enebro Cheese?

You can, but expect a shift in richness and milk character.

Does Maroilles Cheese taste like Monte Enebro Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Monte Enebro Cheese is bold, goaty, tang, pleasing spice. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Monte Enebro Cheese is closer to bold, goaty.

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.

What is Monte Enebro Cheese made of?

Monte Enebro Cheese is made from goat milk (unpasteurized). It's typically aged matured for 30 days after spraying with penicillium roqueforti. It originates in Spain.

Which should I choose, Maroilles Cheese or Monte Enebro Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Monte Enebro Cheese is smooth, dense.