Andy Montoya
Maroilles cheese is a French, AOC-approved cow's milk cheese made in the Picardy and Nord-Pas-de-Calais regions of Northern France. It is named after the village of Maroilles, where it is still produced today.
| Characteristics | Values |
|---|---|
| Country | France |
| Region | Nord-Pas-de-Calais, Picardy |
| Village | Maroilles |
Explore related products
What You'll Learn
- Maroilles cheese is made in the Picardy and Nord-Pas-de-Calais regions of France
- The cheese is named after the village of Maroilles, where it is still produced
- It is made from cow's milk and has a reddish-orange rind
- It has been made since the 10th century and must mature for at least 35 days
- It is sold in individual rectangular blocks and has a strong smell
Maroilles cheese is made in the Picardy and Nord-Pas-de-Calais regions of France
Maroilles is also known as Marolles. It has a distinctive rectangular shape and features a golden, soft, and moist interior with a lingering sweet taste. The maturation process of Maroilles PDO cheese takes a minimum of five weeks within designated areas, although it is more common for it to age for two to four months.
Maroilles is one of a number of less-common cheeses made in northern France using very similar methods. These include Baguette Laonnaise (made in Laon), Boulette d'Avesnes (Avesnes-sur-Helpe), Boulette de Cambrai (Cambrai), Cœur d'Arras (Arras), Cœur d'Avesnes (Avesnes), Dauphin (Nord), Gris de Lille (Pas-de-Calais), Guerbigny (Picardy), and Rollot (Somme).
Whole Milk Cheese: Types and Varieties Explored
You may want to see also
The cheese is named after the village of Maroilles, where it is still produced
Maroilles cheese is named after the village of Maroilles, in the Picardy and Nord-Pas-de-Calais regions of northern France, where it is still produced. It is a soft, cow's-milk cheese with a reddish-orange rind and a lingering sweet taste. It has been made in the region since the 10th century, although it is believed to have originated in AD 962 by a monk. The cheese is sold in individual rectangular blocks and, according to its AOC regulations, is eligible for AOC status if it is one of four specific sizes. It must mature for at least 35 days, although it is more common for it to age for two to four months.
Balderson Cheese: A Canadian Treat, Made in Ontario
You may want to see also
It is made from cow's milk and has a reddish-orange rind
Maroilles cheese is made from cow's milk and has a reddish-orange rind. It is a soft cheese, with a golden, moist interior and a lingering sweet taste. It is made in the Picardy and
American Cheese Unveiled: The Mystery of Its Golden Hue
You may want to see also
Explore related products
It has been made since the 10th century and must mature for at least 35 days
Maroilles cheese is made in the Picardy and Nord-Pas-de-Calais regions of Northern France. It is believed to have originated in AD 962 by a monk in the village of Maroilles, where it continues to be produced. The cheese is made from cow's milk and is known for its distinctive rectangular shape and reddish-orange rind. It has been made since the 10th century and must mature for at least 35 days, although it is more common for it to age for two to four months.
Maroilles cheese has a golden, soft, and moist interior with a lingering sweet taste. It is sold in individual rectangular blocks, typically weighing around 700 grams. According to its AOC regulations, cheeses eligible for AOC status can also be one of three other sizes: Sorbais, which is 12-12.5 cm square, 4 cm high, and 550 g in weight; Baguette Laonnaise, made in Laon; and Boulette d'Avesnes, made in Avesnes-sur-Helpe.
The cheese derives its name from the village of Maroilles in the region in which it is manufactured. It received AOC approval in 1976 and AOP status in 1996. It is also known as Marolles.
The Mystery of Fake Cheese: What's It Made Of?
You may want to see also
It is sold in individual rectangular blocks and has a strong smell
Maroilles cheese is made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It is named after the village of Maroilles, where it is still manufactured. The cheese is sold in individual rectangular blocks with a moist orange-red washed rind and a strong smell. In its mass-produced form, it is around 13 centimetres (5 in) square and 6 centimetres (2 in) in height, weighing around 700 grams (25 oz). In addition, according to its AOC regulations, cheeses eligible for AOC status can be one of three other sizes: Sorbais – (3/4) 12-12.5 cm square, 4 cm high, 550 g in weight.
Maroilles has a distinctive rectangular shape and features a golden, soft, and moist interior with a lingering sweet taste. The maturation process of Maroilles PDO cheese takes a minimum of five weeks within designated areas, although it is more common for it to age for two to four months.
Maroilles is a soft cheese made from cow's milk and produced in four sizes, with a reddish-orange rind. It has been made in the Nord-Pas-de-Calais region since the 10th century and must mature for at least 35 days. It is believed to have originated in AD 962 by a monk in the northern part of France.
Vegan Goat Cheese: What's in This Dairy-Free Treat?
You may want to see also
Frequently asked questions
Maroilles cheese is made in the regions of Picardy and Nord-Pas-de-Calais in northern France.
Maroilles cheese is made from cow's milk.
Maroilles cheese is sold in individual rectangular blocks with a reddish-orange rind and a golden, soft, and moist interior.
Maroilles cheese must mature for at least 35 days, but it is more common for it to age for two to four months.
Maroilles cheese has a lingering sweet taste.
