Maroilles Cheese vs Tomme Cheese

Maroilles Cheese is a semisoft cow-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

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 Tomme Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

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

• Origin: Maroilles Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Maroilles Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Maroilles Cheese (Semisoft), Tomme Cheese (Creamy, pliable)
• Rind: Maroilles Cheese (Reddish-orange color), Tomme Cheese (Grayish natural)
• Taste: Maroilles Cheese (Creamy taste, powerful aroma), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Maroilles Cheese Taste Like Tomme Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Tomme Cheese brings varied character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Tomme Cheese's milky. 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 Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Maroilles Cheese for Tomme Cheese?

Maroilles Cheese can stand in for Tomme 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 creamy, pliable. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Tomme Cheese brings varied notes.

Which Is Better, Maroilles Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Maroilles Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Maroilles Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Maroilles Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Maroilles Cheese similar to Tomme Cheese?

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

Can I substitute Maroilles Cheese for Tomme Cheese?

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

Does Maroilles Cheese taste like Tomme Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Tomme Cheese is varied. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Tomme Cheese is closer to milky.

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 Tomme Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Maroilles Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Tomme Cheese is creamy, pliable.