Maroilles Cheese vs Parmesan Cheese

Maroilles Cheese is a semi-soft cow-milk cheese from France, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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

• Origin: Maroilles Cheese (France), Parmesan Cheese (Italy)
• Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Parmesan Cheese (unpasteurized)
• Texture: Maroilles Cheese (Semi-soft), Parmesan Cheese (Hard)
• Rind: Maroilles Cheese (Reddish-orange color), Parmesan Cheese (natural)
• Aging: Maroilles Cheese (5 weeks for 25-oz size), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Maroilles Cheese (Creamy taste, powerful aroma), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Maroilles Cheese Taste Like Parmesan Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Parmesan Cheese brings salty, savory character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Parmesan Cheese's nutty, strong. 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 Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Maroilles Cheese for Parmesan Cheese?

In most recipes, Maroilles Cheese and Parmesan Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for hard. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Parmesan Cheese brings salty, savory notes.

Which Is Better, Maroilles Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Maroilles Cheese. For a hard profile, Parmesan Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Maroilles Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Maroilles Cheese originates in France, while Parmesan Cheese comes from Italy. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Parmesan Cheese minimum 12 months, average 2 years.

Is Maroilles Cheese similar to Parmesan Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Maroilles Cheese for Parmesan Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Maroilles Cheese taste like Parmesan Cheese?

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

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 Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Maroilles Cheese or Parmesan Cheese?

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