Maroilles is a soft cow’s milk cheese from the North of France, produced outside Lille. It is said that Maroilles was created in the 10th century by a monk of the same name. AOC status was granted in 1976. The reputation of Maroilles preceds it, as a famously very stinky cheese (which is rather true), but it tastes mild and light in comparison.
It has a sticky, orange washed rind and cream coloured paste. The texture varies between chalky and gooey, depending on its maturation, it becomes soft and oily as it ages. On the palate there is umami, mushroom and smokiness. As it ages it becomes more earthy, nutty and pungent. Ideal to bake in a pie, with some confit onions or potatoes.
Ingredients: Milk (cow's), salt, traditional rennet. Unpasteurised.
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