Maroilles Cheese vs Picodon Cheese
Maroilles Cheese is a semisoft cow-milk cheese from France, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat 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 Picodon Cheese?
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens with age.
What's the Difference Between Maroilles Cheese and Picodon Cheese?
- Milk type: Maroilles Cheese (cow's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Maroilles Cheese (Semisoft), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Maroilles Cheese (Reddish-orange color), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Maroilles Cheese (5 weeks for 25-oz size), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Maroilles Cheese (Creamy taste, powerful aroma), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Maroilles Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Nord And Aisne | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Pasteurized and unpasteurized | Raw, non-standardized, unhomogenized |
| Texture | Semisoft | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Reddish-orange color | Fine, lightly covered with uniform or speckled moulds |
| Aging | 5 weeks for 25-oz size | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Creamy taste, powerful aroma | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Maroilles Cheese Taste Like Picodon Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. 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 Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Can You Substitute Maroilles Cheese for Picodon Cheese?
Maroilles Cheese can stand in for Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Maroilles Cheese or Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Picodon Cheese fits dishes calling for frank, capric with notes of nut and mushroom, occasional pungency.
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Frequently Asked Questions
Is Maroilles Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Maroilles Cheese is made from cow milk; Picodon Cheese uses goat. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Maroilles Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Maroilles Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Maroilles Cheese taste like Picodon Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
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 Picodon Cheese made of?
Picodon Cheese is made from goat milk (raw, non-standardized, unhomogenized), using small amount used, lactic coagulation rennet. It's typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Which should I choose, Maroilles Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.