Maroilles Cheese vs Penamellera Cheese
Maroilles Cheese is a semisoft cow-milk cheese from France, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.
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 Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What's the Difference Between Maroilles Cheese and Penamellera Cheese?
- Origin: Maroilles Cheese (France), Penamellera Cheese (Spain)
- Milk type: Maroilles Cheese (cow's milk), Penamellera Cheese (cow's, goat's and sheep's milk)
- Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Penamellera Cheese (pasteurized)
- Texture: Maroilles Cheese (Semisoft), Penamellera Cheese (semi-hard, artisan)
- Rind: Maroilles Cheese (Reddish-orange color), Penamellera Cheese (natural)
- Aging: Maroilles Cheese (5 weeks for 25-oz size), Penamellera Cheese (10 to 15 days)
- Taste: Maroilles Cheese (Creamy taste, powerful aroma), Penamellera Cheese (acidic, bitter, herbaceous)
Side-by-Side Comparison
| Maroilles Cheese | Penamellera Cheese | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | Nord And Aisne | Asturias, Spain |
| Milk Type | Cow's milk | Cow's, goat's and sheep's milk |
| Milk Treatment | Pasteurized and unpasteurized | Pasteurized |
| Texture | Semisoft | Semi-hard, artisan |
| Rind | Reddish-orange color | Natural |
| Aging | 5 weeks for 25-oz size | 10 to 15 days |
| Taste | Creamy taste, powerful aroma | Acidic, bitter, herbaceous |
Taste Comparison: Does Maroilles Cheese Taste Like Penamellera Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Penamellera Cheese brings acidic, bitter, herbaceous character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Penamellera Cheese's aromatic, 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 Penamellera Cheese leans toward somewhat strong, slightly acidic, with faint bitter hints. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Penamellera Cheese at 10 to 15 days.
Can You Substitute Maroilles Cheese for Penamellera Cheese?
Maroilles Cheese can stand in for Penamellera 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, artisan. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Penamellera Cheese brings acidic, bitter, herbaceous notes.
Which Is Better, Maroilles Cheese or Penamellera 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, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.
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Frequently Asked Questions
Is Maroilles Cheese the same as Penamellera Cheese?
No, they're distinct cheeses. Maroilles Cheese originates in France, while Penamellera Cheese comes from Spain. Maroilles Cheese is made from cow milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Penamellera Cheese 10 to 15 days.
Is Maroilles Cheese similar to Penamellera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Maroilles Cheese for Penamellera Cheese?
You can, but expect a shift in richness and milk character.
Does Maroilles Cheese taste like Penamellera Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Penamellera Cheese is acidic, bitter, herbaceous. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Penamellera Cheese is closer to aromatic, 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 Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
Which should I choose, Maroilles Cheese or Penamellera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Penamellera Cheese is semi-hard, artisan.