Maroilles Cheese vs Rabacal Cheese
Maroilles Cheese is a semisoft cow-milk cheese from France, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.
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 Rabacal Cheese?
Rabaçal is a Portuguese sheep's and goat's milk cheese from the village of Rabaçal in the Coimbra district, protected as a DOP since 1996. It is sold mainly as a hard cheese with a delicate, balanced taste that sharpens as it ages.
What's the Difference Between Maroilles Cheese and Rabacal Cheese?
- Origin: Maroilles Cheese (France), Rabacal Cheese (Portugal)
- Milk type: Maroilles Cheese (cow's milk), Rabacal Cheese (goat's and sheep's milk)
- Texture: Maroilles Cheese (Semisoft), Rabacal Cheese (semi-hard, artisan)
- Rind: Maroilles Cheese (Reddish-orange color), Rabacal Cheese (smooth, dry to slightly oily)
- Taste: Maroilles Cheese (Creamy taste, powerful aroma), Rabacal Cheese (smooth)
Side-by-Side Comparison
| Maroilles Cheese | Rabacal Cheese | |
|---|---|---|
| Country of Origin | France | Portugal |
| Specific Origin | Nord And Aisne | Rabaçal, Coimbra District, Portugal |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized and unpasteurized | — |
| Texture | Semisoft | Semi-hard, artisan |
| Rind | Reddish-orange color | Smooth, dry to slightly oily |
| Aging | 5 weeks for 25-oz size | — |
| Taste | Creamy taste, powerful aroma | Smooth |
Taste Comparison: Does Maroilles Cheese Taste Like Rabacal Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Rabacal Cheese brings smooth character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. 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 Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.
Can You Substitute Maroilles Cheese for Rabacal Cheese?
Maroilles Cheese can stand in for Rabacal 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 Rabacal Cheese brings smooth notes.
Which Is Better, Maroilles Cheese or Rabacal 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, Rabacal Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Rabacal Cheese fits dishes calling for smooth.
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Frequently Asked Questions
Is Maroilles Cheese the same as Rabacal Cheese?
No, they're distinct cheeses. Maroilles Cheese originates in France, while Rabacal Cheese comes from Portugal. Maroilles Cheese is made from cow milk; Rabacal Cheese uses goat and sheep.
Is Maroilles Cheese similar to Rabacal Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Maroilles Cheese for Rabacal Cheese?
You can, but expect a shift in richness and milk character.
Does Maroilles Cheese taste like Rabacal Cheese?
Maroilles Cheese reads as creamy taste, powerful aroma, while Rabacal Cheese is smooth. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Rabacal Cheese is closer to herbal, from the local pasture herbs.
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 Rabacal Cheese made of?
Rabacal Cheese is made from goat and sheep milk, using animal rennet. It originates in Portugal.
Which should I choose, Maroilles Cheese or Rabacal Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Rabacal Cheese is semi-hard, artisan.