Maturation: 8-10 weeks
Cheese Type: Uncooked, Unpressed soft cheese with washed rind
Some elders in the Nord Pas de Calais region have a tradition of dipping this cheese in coffee for breakfast !
Considerate as the King of the cheese from North of France, Maroilles is one of the oldest cheese known. The story began in the 7th century when the monks of Abbeye of Maroilles made a cheese called ‘Craquelon’. One day, the bishop of Cambrai left the cheese in the maturation room for too long and then decided to rename it as it got a different taste and texture, Maroilles cheese was born.
Easily recognizable by its square shape of 13 cm and its 6 cm of high, Maroilles AOP is made with raw cow’s milk and its rind washed daily, creating its pungent typical smell. In the mouth, it is sweet and strong at the same time, milky and hearthy with a creamy texture.
Perfect for a cheese board or to eat on a slice of bread. You can pair it with a strong full-bodied beer or a white wine such as a Gewurztraminer.
Store at the bottom of the refrigerator. Once opened, eat within 5 days.
Red wines (Lalande de Pommerol)
White wines (Chablis)
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