Maroilles Cheese vs Provolone Cheese

Maroilles Cheese is a semisoft cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Origin: Maroilles Cheese (France), Provolone Cheese (Italy)
• Texture: Maroilles Cheese (Semisoft), Provolone Cheese (semi-hard, artisan)
• Aging: Maroilles Cheese (5 weeks for 25-oz size), Provolone Cheese (at least 4 months for piccante)
• Taste: Maroilles Cheese (Creamy taste, powerful aroma), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Maroilles Cheese Taste Like Provolone Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Provolone Cheese brings tangy character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Maroilles Cheese for Provolone Cheese?

In most recipes, Maroilles Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Provolone Cheese brings tangy notes.

Which Is Better, Maroilles Cheese or Provolone 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, Provolone Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Maroilles Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Maroilles Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Provolone Cheese at least 4 months for piccante.

Is Maroilles Cheese similar to Provolone Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Maroilles Cheese for Provolone Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Maroilles Cheese taste like Provolone Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Provolone Cheese is tangy. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Provolone Cheese is closer to pleasant.

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Maroilles Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Provolone Cheese is semi-hard, artisan.