Maroilles Cheese vs Pérail Cheese

Maroilles Cheese is a semisoft cow-milk cheese from France, while Pérail Cheese is soft and made from sheep milk, originating in France.

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 Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

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

• Milk type: Maroilles Cheese (cow's milk), Pérail Cheese (sheep)
• Texture: Maroilles Cheese (Semisoft), Pérail Cheese (soft)
• Rind: Maroilles Cheese (Reddish-orange color), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Maroilles Cheese (5 weeks for 25-oz size), Pérail Cheese (2 to 8 weeks)
• Taste: Maroilles Cheese (Creamy taste, powerful aroma), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does Maroilles Cheese Taste Like Pérail Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute Maroilles Cheese for Pérail Cheese?

Maroilles Cheese can stand in for Pérail 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. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Maroilles Cheese or Pérail 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 profile, Pérail Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Maroilles Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Maroilles Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Pérail Cheese 2 to 8 weeks.

Is Maroilles Cheese similar to Pérail Cheese?

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

Can I substitute Maroilles Cheese for Pérail Cheese?

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

Does Maroilles Cheese taste like Pérail Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Maroilles Cheese or Pérail Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Pérail Cheese is soft.