Maroilles Cheese vs Vulscombe Cheese

Q: Is Maroilles Cheese the same as Vulscombe Cheese?

No. Maroilles Cheese and Vulscombe Cheese are distinct cheeses from France and England and United Kingdom respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Maroilles Cheese for Vulscombe Cheese?

In most recipes you can swap Maroilles Cheese for Vulscombe Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Maroilles Cheese or Vulscombe Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Maroilles Cheese is a semisoft cow-milk cheese from France, while Vulscombe Cheese is fresh soft, artisan and made from goat milk, originating in England and 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 Vulscombe Cheese?

Vulscombe is a fresh, soft cheese produced in Tiverton, England, using pasteurized goat's milk. It has a creamy white appearance and is known for its mild yet spicy flavor profile. The cheese carries a goaty and herbal aroma, offering a rich and refreshing taste experience. Without a rind, Vulscombe maintains a smooth and delicate texture, making it an excellent choice for spreading on bread or pairing with fresh vegetables. Its artisan quality reflects the careful craftsmanship in its production. With a fat content of 45%, it offers a satisfying creaminess without being overpowering. Ideal for those who appreciate the subtlety and freshness of goat's milk cheeses.

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

Origin: Maroilles Cheese (France), Vulscombe Cheese (England and United Kingdom)
Milk type: Maroilles Cheese (cow's milk), Vulscombe Cheese (goat's milk)
Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Vulscombe Cheese (pasteurized)
Texture: Maroilles Cheese (Semisoft), Vulscombe Cheese (fresh soft, artisan)
Rind: Maroilles Cheese (Reddish-orange color), Vulscombe Cheese (rindless)
Taste: Maroilles Cheese (Creamy taste, powerful aroma), Vulscombe Cheese (herbaceous, mild, spicy)

Side-by-Side Comparison

	Maroilles Cheese	Vulscombe Cheese
Country of Origin	France	England And United Kingdom
Specific Origin	Nord And Aisne	Tiverton, England
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Pasteurized and unpasteurized	Pasteurized
Texture	Semisoft	Fresh soft, artisan
Rind	Reddish-orange color	Rindless
Aging	5 weeks for 25-oz size	—
Taste	Creamy taste, powerful aroma	Herbaceous, mild, spicy

Taste Comparison: Does Maroilles Cheese Taste Like Vulscombe Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Vulscombe Cheese brings herbaceous, mild, spicy character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Vulscombe Cheese's goaty, herbal, rich.

Can You Substitute Maroilles Cheese for Vulscombe Cheese?

Maroilles Cheese can stand in for Vulscombe 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 fresh soft, artisan. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Vulscombe Cheese brings herbaceous, mild, spicy notes.

Which Is Better, Maroilles Cheese or Vulscombe 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 fresh soft, artisan profile, Vulscombe Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Vulscombe Cheese fits dishes calling for herbaceous, mild, spicy.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Maroilles Cheese the same as Vulscombe Cheese?

No, they're distinct cheeses. Maroilles Cheese originates in France, while Vulscombe Cheese comes from England and United Kingdom. Maroilles Cheese is made from cow milk; Vulscombe Cheese uses goat.

Is Maroilles Cheese similar to Vulscombe Cheese?

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

Can I substitute Maroilles Cheese for Vulscombe Cheese?

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

Does Maroilles Cheese taste like Vulscombe Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Vulscombe Cheese is herbaceous, mild, spicy. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Vulscombe Cheese is closer to goaty, herbal, rich.

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 Vulscombe Cheese made of?

Vulscombe Cheese is made from goat milk (pasteurized). It originates in England and United Kingdom.

Which should I choose, Maroilles Cheese or Vulscombe Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Vulscombe Cheese is fresh soft, artisan.