Maroilles / Marolles Cheese

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About Maroilles / Marolles Cheese

Maroilles, also known as Marolles, is a cheese made exclusively from cow's milk. It originates from the Thiérache region in France, specifically in the departments of Nord and Aisne. The cheese is known for its square shape and washed rind with a homogeneous red-orange color. It has a soft paste with a white to cream color and small mechanical and fermentation openings. Maroilles has a strong aroma reminiscent of cellar, damp brick, and undergrowth, with a slightly ammoniac scent. The flavor is slightly salty and milky, with notes of acidity, bitterness, hazelnut, and alliums. The cheese is matured for a minimum of 21 to 35 days, depending on the format. It is a Protected Designation of Origin (PDO) product, ensuring its unique characteristics are tied to its geographical area.

Key Facts

Country of Origin France
Specific Origin Thiérache region, departments of Nord and Aisne
Protection PDO (1996)
Milk Type Cow's milk
Milk Treatment Raw, thermised, or pasteurised
Fat Content At least 22.5 grams per 100 grams of cheese
Rind Washed rind with a homogeneous red-orange color
Texture Soft paste with small mechanical and fermentation openings
Flavor Slightly salty milky taste with acidity and slight bitterness
Aroma Strong smell of cellar, damp brick, undergrowth, slightly ammoniac
Colors Paste varies from white to cream
Forms Maroilles/Marolles, Sorbais, Mignon, Quart
Age Minimum of 21 to 35 days, depending on the format
Rennet Type Calf whey rennet (vegetable or microbial rennet prohibited)
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