Maroilles Cheese vs Swaledale Cheese

Maroilles Cheese is a semisoft cow-milk cheese from France, while Swaledale Cheese is moist, medium firm and made from cow, goat, or sheep milk, originating in England.

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 Swaledale Cheese?

Swaledale is a full fat hard cheese from Richmond in Swaledale, North Yorkshire, made with unpasteurised cow, sheep or goat milk. It is known for its moist medium firm texture and a rind of grey-blue mould or natural wax.

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

• Origin: Maroilles Cheese (France), Swaledale Cheese (England)
• Milk type: Maroilles Cheese (cow's milk), Swaledale Cheese (cow, sheep, goat)
• Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Swaledale Cheese (raw)
• Texture: Maroilles Cheese (Semisoft), Swaledale Cheese (moist, medium firm)
• Rind: Maroilles Cheese (Reddish-orange color), Swaledale Cheese (grey-blue mould or natural wax)
• Aging: Maroilles Cheese (5 weeks for 25-oz size), Swaledale Cheese (3 to 4 weeks)

Side-by-Side Comparison

Taste Comparison: Does Maroilles Cheese Taste Like Swaledale Cheese?

Their flavor profiles are distinct. 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 Swaledale Cheese leans toward fresh and bracken-like, with a sweet caramel undertone from ewes' milk. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Swaledale Cheese at 3 to 4 weeks.

Can You Substitute Maroilles Cheese for Swaledale Cheese?

Maroilles Cheese can stand in for Swaledale 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, medium firm.

Which Is Better, Maroilles Cheese or Swaledale 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, medium firm profile, Swaledale Cheese is the better fit.

Frequently Asked Questions

Is Maroilles Cheese the same as Swaledale Cheese?

No, they're distinct cheeses. Maroilles Cheese originates in France, while Swaledale Cheese comes from England. Maroilles Cheese is made from cow milk; Swaledale Cheese uses cow, goat, or sheep. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Swaledale Cheese 3 to 4 weeks.

Is Maroilles Cheese similar to Swaledale Cheese?

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

Can I substitute Maroilles Cheese for Swaledale Cheese?

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

Does Maroilles Cheese taste like Swaledale Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Swaledale Cheese made of?

Swaledale Cheese is made from cow, goat, or sheep milk (raw), using rennet added after culturing rennet. It's typically aged 3 to 4 weeks. It originates in England.

Which should I choose, Maroilles Cheese or Swaledale Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Swaledale Cheese is moist, medium firm.