Maroilles Cheese vs Rocamadour Cheese

Maroilles Cheese is a semisoft cow-milk cheese from France, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat 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 Rocamadour Cheese?

Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.

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

• Milk type: Maroilles Cheese (cow's milk), Rocamadour Cheese (goat's milk)
• Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Rocamadour Cheese (unpasteurized)
• Texture: Maroilles Cheese (Semisoft), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
• Rind: Maroilles Cheese (Reddish-orange color), Rocamadour Cheese (White, soft (early); (matured))
• Aging: Maroilles Cheese (5 weeks for 25-oz size), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
• Taste: Maroilles Cheese (Creamy taste, powerful aroma), Rocamadour Cheese (Mild; becomes stronger)

Side-by-Side Comparison

Taste Comparison: Does Maroilles Cheese Taste Like Rocamadour Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. 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 Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.

Can You Substitute Maroilles Cheese for Rocamadour Cheese?

Maroilles Cheese can stand in for Rocamadour 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 soft and creamy; becomes drier (matured). Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Rocamadour Cheese brings mild; becomes stronger notes.

Which Is Better, Maroilles Cheese or Rocamadour 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 soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.

Frequently Asked Questions

Is Maroilles Cheese the same as Rocamadour Cheese?

No, they're distinct cheeses. Maroilles Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.

Is Maroilles Cheese similar to Rocamadour Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Maroilles Cheese for Rocamadour Cheese?

You can, but expect a shift in richness and milk character.

Does Maroilles Cheese taste like Rocamadour Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.

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 Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.

Which should I choose, Maroilles Cheese or Rocamadour Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Rocamadour Cheese is soft and creamy; becomes drier (matured).