Maroilles Cheese vs Red Leicester Cheese

Maroilles Cheese is a semi-soft cow-milk cheese from France, while Red Leicester Cheese is hard, crumbly and made from cow milk, originating in United Kingdom.

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 Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

What's the Difference Between Maroilles Cheese and Red Leicester Cheese?

• Origin: Maroilles Cheese (France), Red Leicester Cheese (United Kingdom)
• Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Maroilles Cheese (Semi-soft), Red Leicester Cheese (Hard, crumbly)
• Rind: Maroilles Cheese (Reddish-orange color), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Maroilles Cheese (5 weeks for 25-oz size), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Maroilles Cheese (Creamy taste, powerful aroma), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Maroilles Cheese Taste Like Red Leicester Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Red Leicester Cheese brings caramel, sweet character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Red Leicester Cheese's mild. 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 Red Leicester Cheese leans toward mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Maroilles Cheese for Red Leicester Cheese?

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

Which Is Better, Maroilles Cheese or Red Leicester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Maroilles Cheese. For a hard, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Maroilles Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Maroilles Cheese originates in France, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Maroilles Cheese similar to Red Leicester Cheese?

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

Can I substitute Maroilles Cheese for Red Leicester Cheese?

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

Does Maroilles Cheese taste like Red Leicester Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Red Leicester Cheese is closer to mild.

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 Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

Which should I choose, Maroilles Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semi-soft, while Red Leicester Cheese is hard, crumbly.