Maroilles / Marolles

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)