Maroilles Cheese vs Roquefort Cheese

Maroilles Cheese is a semisoft cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Milk type: Maroilles Cheese (cow's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Roquefort Cheese (unpasteurized)
• Texture: Maroilles Cheese (Semisoft), Roquefort Cheese (Moist, very creamy)
• Rind: Maroilles Cheese (Reddish-orange color), Roquefort Cheese (none)
• Aging: Maroilles Cheese (5 weeks for 25-oz size), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Maroilles Cheese (Creamy taste, powerful aroma), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Maroilles Cheese Taste Like Roquefort Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Roquefort Cheese brings mild to strong character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Roquefort Cheese's sweet. 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 Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Maroilles Cheese for Roquefort Cheese?

Maroilles Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Roquefort Cheese brings mild to strong notes.

Which Is Better, Maroilles Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Maroilles Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Maroilles Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Maroilles Cheese similar to Roquefort Cheese?

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

Can I substitute Maroilles Cheese for Roquefort Cheese?

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

Does Maroilles Cheese taste like Roquefort Cheese?

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

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Maroilles Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Roquefort Cheese is moist, very creamy.