Maroilles Cheese vs Naboulsi Cheese

Maroilles Cheese is a semisoft cow-milk cheese from France, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

What Is Maroilles Cheese?

Maroilles is a cow's milk cheese from northern France, sold in rectangular blocks with a moist orange-red washed rind. It is known for its strong smell and takes its name from the village of Maroilles, where it has been made since the 10th century.

What Is Naboulsi Cheese?

Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.

What's the Difference Between Maroilles Cheese and Naboulsi Cheese?

• Origin: Maroilles Cheese (France), Naboulsi Cheese (Middle East and Palestine)
• Milk type: Maroilles Cheese (cow's milk), Naboulsi Cheese (goat's or sheep's milk)
• Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Naboulsi Cheese (pasteurized)
• Texture: Maroilles Cheese (Semisoft), Naboulsi Cheese (semi-hard, brined)
• Rind: Maroilles Cheese (Reddish-orange color), Naboulsi Cheese (natural)
• Taste: Maroilles Cheese (Creamy taste, powerful aroma), Naboulsi Cheese (salty)

Side-by-Side Comparison

Taste Comparison: Does Maroilles Cheese Taste Like Naboulsi Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Naboulsi Cheese brings salty character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Naboulsi Cheese's fresh.

Can You Substitute Maroilles Cheese for Naboulsi Cheese?

Maroilles Cheese can stand in for Naboulsi 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 semi-hard, brined. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Naboulsi Cheese brings salty notes.

Which Is Better, Maroilles Cheese or Naboulsi 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 semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Naboulsi Cheese fits dishes calling for salty.

Frequently Asked Questions

Is Maroilles Cheese the same as Naboulsi Cheese?

No, they're distinct cheeses. Maroilles Cheese originates in France, while Naboulsi Cheese comes from Middle East and Palestine. Maroilles Cheese is made from cow milk; Naboulsi Cheese uses goat or sheep.

Is Maroilles Cheese similar to Naboulsi Cheese?

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

Can I substitute Maroilles Cheese for Naboulsi Cheese?

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

Does Maroilles Cheese taste like Naboulsi Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Naboulsi Cheese is salty. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Naboulsi Cheese is closer to fresh.

What is Maroilles Cheese made of?

Maroilles Cheese is made from cow milk (pasteurized and unpasteurized), using calf rennet. It's typically aged 5 weeks for 25-oz size. It originates in France.

What is Naboulsi Cheese made of?

Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.

Which should I choose, Maroilles Cheese or Naboulsi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Naboulsi Cheese is semi-hard, brined.