Maroilles Cheese vs Pasta Filata Cheese
Maroilles Cheese is a semisoft cow-milk cheese from France, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
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 Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between Maroilles Cheese and Pasta Filata Cheese?
- Milk type: Maroilles Cheese (cow's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Maroilles Cheese (Semisoft), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Maroilles Cheese (5 weeks for 25-oz size), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Maroilles Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Nord And Aisne | Italy |
| Milk Type | Cow's milk | Cow, water buffalo |
| Milk Treatment | Pasteurized and unpasteurized | — |
| Texture | Semisoft | Soft, elastic and stringy, fibrous |
| Rind | Reddish-orange color | — |
| Aging | 5 weeks for 25-oz size | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Creamy taste, powerful aroma | — |
Taste Comparison: Does Maroilles Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Maroilles Cheese for Pasta Filata Cheese?
Maroilles Cheese can stand in for Pasta Filata 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 soft, elastic and stringy, fibrous.
Which Is Better, Maroilles Cheese or Pasta Filata 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 soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Maroilles Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Maroilles Cheese is made from cow milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Maroilles Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Maroilles Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Maroilles Cheese taste like Pasta Filata Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, Maroilles Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.