Maroilles Cheese vs Pule Cheese
Maroilles Cheese is a semisoft cow-milk cheese from France, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Maroilles Cheese and Pule Cheese?
- Origin: Maroilles Cheese (France), Pule Cheese (Serbia)
- Milk type: Maroilles Cheese (cow's milk), Pule Cheese (donkey's milk)
- Texture: Maroilles Cheese (Semisoft), Pule Cheese (artisan)
- Taste: Maroilles Cheese (Creamy taste, powerful aroma), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Maroilles Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | France | Serbia |
| Specific Origin | Nord And Aisne | Zasavica |
| Milk Type | Cow's milk | Donkey's milk |
| Milk Treatment | Pasteurized and unpasteurized | — |
| Texture | Semisoft | Artisan |
| Rind | Reddish-orange color | — |
| Aging | 5 weeks for 25-oz size | — |
| Taste | Creamy taste, powerful aroma | Nutty and earthy |
Taste Comparison: Does Maroilles Cheese Taste Like Pule Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Pule Cheese brings nutty and earthy 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 Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Maroilles Cheese for Pule Cheese?
Maroilles Cheese can stand in for Pule 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 artisan. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Pule Cheese brings nutty and earthy notes.
Which Is Better, Maroilles Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is Maroilles Cheese the same as Pule Cheese?
No, they're distinct cheeses. Maroilles Cheese originates in France, while Pule Cheese comes from Serbia.
Is Maroilles Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Maroilles Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Maroilles Cheese taste like Pule Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Maroilles Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Pule Cheese is artisan.