Maroilles Cheese vs Reblochon Cheese

Maroilles Cheese is a semisoft cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

• Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Reblochon Cheese (Raw)
• Texture: Maroilles Cheese (Semisoft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Maroilles Cheese (Reddish-orange color), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Maroilles Cheese (5 weeks for 25-oz size), Reblochon Cheese (3 to 4 months)
• Taste: Maroilles Cheese (Creamy taste, powerful aroma), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Maroilles Cheese Taste Like Reblochon Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Reblochon Cheese brings creamy, nutty 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 Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Maroilles Cheese for Reblochon Cheese?

In most recipes, Maroilles Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Maroilles Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Maroilles Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Reblochon Cheese 3 to 4 months.

Is Maroilles Cheese similar to Reblochon Cheese?

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

Can I substitute Maroilles Cheese for Reblochon Cheese?

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

Does Maroilles Cheese taste like Reblochon Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Maroilles Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Reblochon Cheese is ivory-colored, creamy and supple.