Maroilles cheese

Maroilles
Other names	Marolles
Country of origin	France
Region	Hauts-de-France
Town	Maroilles, Nord
Source of milk	Cow
Pasteurised	Traditionally no
Texture	Soft
Aging time	4-5 weeks
Certification	AOC 1976, AOP 1996
Named after
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Maroilles (also known as Marolles) is a cow's milk cheese made in the Hauts-de-France region of northern France. It is named after the village of Maroilles, Nord, where it was first produced.

History

The origins of Maroilles cheese date back to the 10th century. It is believed to have been created by a monk in the Abbey of Maroilles. The cheese gained popularity over the centuries and became a staple in the region. In 1976, Maroilles was granted Appellation d'Origine Contrôlée (AOC) status, and in 1996, it received the Appellation d'Origine Protégée (AOP) designation, ensuring its production methods and origin are protected.

Production

Maroilles is made from cow's milk and is traditionally unpasteurized. The cheese is aged for a minimum of four to five weeks, during which it develops its characteristic orange-red rind and strong aroma. The aging process involves regular washing of the rind with a brine solution, which encourages the growth of beneficial bacteria and molds.

Characteristics

Maroilles has a soft, creamy texture and a strong, pungent aroma. The flavor is rich and tangy, with a slightly salty finish. The cheese is typically sold in square blocks, and its rind is edible, though some may find its strong flavor overwhelming.

Culinary Uses

Maroilles is often enjoyed on its own or with bread and wine. It is also used in various regional dishes, such as the traditional tarte au Maroilles, a savory tart made with the cheese. Maroilles can be melted and used in sauces or as a topping for grilled meats and vegetables.

See also

• List of French cheeses
• Cheese
• Appellation d'Origine Contrôlée
• Appellation d'Origine Protégée