Maroilles Cheese vs Pecorino delle Balze Volterrane Cheese
Maroilles Cheese is a semisoft cow-milk cheese from France, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes and made from sheep 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 Pecorino delle Balze Volterrane Cheese?
Pecorino delle Balze Volterrane is a cheese from Italy, specifically produced in the province of Pisa. It is made from raw, whole sheep's milk and uses vegetable rennet derived from wild cardoon or artichoke inflorescences. The cheese is available in four types based on maturation: fresh, semi-mature, mature, and extra-mature. The cheese has a cylindrical shape with a rind that ranges from pale straw yellow to deep yellow, and it can be coated in olive oil and ash. It has a compact texture with a flavor that is initially mild, with scents of milk and flowers, and a slightly spicy aftertaste. The cheese is known for its aroma reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
What's the Difference Between Maroilles Cheese and Pecorino delle Balze Volterrane Cheese?
- Milk type: Maroilles Cheese (cow's milk), Pecorino delle Balze Volterrane Cheese (Sheep's milk)
- Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Pecorino delle Balze Volterrane Cheese (Raw)
- Texture: Maroilles Cheese (Semisoft), Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes)
- Rind: Maroilles Cheese (Reddish-orange color), Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash)
- Aging: Maroilles Cheese (5 weeks for 25-oz size), Pecorino delle Balze Volterrane Cheese (Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months))
- Taste: Maroilles Cheese (Creamy taste, powerful aroma), Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste)
Side-by-Side Comparison
| Maroilles Cheese | Pecorino delle Balze Volterrane Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Nord And Aisne | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized and unpasteurized | Raw |
| Texture | Semisoft | Compact structure with negligible friability, possibly with some holes |
| Rind | Reddish-orange color | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash |
| Aging | 5 weeks for 25-oz size | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) |
| Taste | Creamy taste, powerful aroma | Initially mild with scents of milk and flowers, slightly spicy aftertaste |
Taste Comparison: Does Maroilles Cheese Taste Like Pecorino delle Balze Volterrane Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Pecorino delle Balze Volterrane Cheese's persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers. 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 Pecorino delle Balze Volterrane Cheese leans toward scents of milk, flowers, and a note of cardoon; fresh green echoes; tastiness and a slightly astringent quality in mature and extra-mature cheeses. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Pecorino delle Balze Volterrane Cheese at fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Can You Substitute Maroilles Cheese for Pecorino delle Balze Volterrane Cheese?
Maroilles Cheese can stand in for Pecorino delle Balze Volterrane 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 compact structure with negligible friability, possibly with some holes. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste notes.
Which Is Better, Maroilles Cheese or Pecorino delle Balze Volterrane 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 compact structure with negligible friability, possibly with some holes profile, Pecorino delle Balze Volterrane Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Pecorino delle Balze Volterrane Cheese fits dishes calling for initially mild with scents of milk and flowers, slightly spicy aftertaste.
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Frequently Asked Questions
Is Maroilles Cheese the same as Pecorino delle Balze Volterrane Cheese?
No, they're distinct cheeses. Maroilles Cheese is made from cow milk; Pecorino delle Balze Volterrane Cheese uses sheep. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Pecorino delle Balze Volterrane Cheese fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Is Maroilles Cheese similar to Pecorino delle Balze Volterrane Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Maroilles Cheese for Pecorino delle Balze Volterrane Cheese?
You can, but expect a shift in richness and milk character.
Does Maroilles Cheese taste like Pecorino delle Balze Volterrane Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Pecorino delle Balze Volterrane Cheese is initially mild with scents of milk and flowers, slightly spicy aftertaste. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Pecorino delle Balze Volterrane Cheese is closer to persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
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 Pecorino delle Balze Volterrane Cheese made of?
Pecorino delle Balze Volterrane Cheese is made from sheep milk (raw), using vegetable rennet from wild cardoon or artichoke inflorescences rennet. It's typically aged fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Which should I choose, Maroilles Cheese or Pecorino delle Balze Volterrane Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes.