Maroilles Cheese

Maroilles, also known as Marolles, is a strong-smelling, washed-rind cheese from northern France. It has a soft, moist texture and a rich, intense flavor with earthy notes. Maroilles is often used in cooking, especially in regional dishes like "flamiche aux maroilles," a traditional tart.

Learn about all types of cheese, from cheddar to brie.

What is Maroilles Cheese?

Maroilles is a semi-soft washed-rind cheese made from cow’s milk and produced in northern France. It dates back to 960 AD when Benedictine monks at the Abbaye de Maroilles created this cheese with its creamy taste and strong aroma. Maroilles received AOC (appellation d’origine contrôlée) status in 1955 and PDO (protected designation of origin) status in 1996. It is made in the Nord and Aisne departments of France, a region known as Thiérache, which produces high-quality grass for the cows.

Production Process

The milk is heated, and calf rennet is added to form the curds. The curds are cut and placed in square molds, which are turned several times to help them drain. After being removed from the molds, the cheeses are either brined or dry-salted, and then placed in a dryer for several days. Next, they are transferred to maturing cellars or natural caves, where they are brushed with saltwater mixed with red ferments, giving the cheese its reddish-orange rind.

Ripening

It takes about five weeks to ripen a 25-ounce (720-gram) Maroilles cheese. There are three smaller sizes with shorter ripening times:

Sorbais: 19 ounces (550 grams), ripening for at least four weeks.
Mignon: 12 ounces (350 grams), ripening for at least three weeks.
Quart: 6 ounces (180 grams), ripening for at least two weeks.

Characteristics

Maroilles cheese has a pungent smell, often described as resembling cellars, wet brick, and undergrowth. It has a light ammoniac scent and a milky, slightly salty taste with notes of acidity, milk curd, hazelnut, and a hint of garlic. The cheese has a soft, oily texture and a nutty, mushroomy flavor.

Serving Suggestions

Maroilles can be enjoyed at the end of a meal or cooked in various recipes such as flamiches (a type of tart) and sauces that pair well with meat and fish. Because of its strong flavor, it pairs well with red wine, light beer, or French cider.

Historical Background

Maroilles cheese is believed to have been first made in 962 AD by a monk at the Abbey of Maroilles. It quickly became popular and was enjoyed by several French kings, including Philip II, Louis IX, Charles VI, and Francis I. The cheese is named after the village of Maroilles, where it is still produced.

Interesting Facts

Maroilles cheese is known for its strong smell and is sometimes nicknamed "old stinker." It has a rectangular shape and features a golden, soft, and moist interior with a lingering sweet taste. The cheese matures for at least five weeks but can age for up to four months. During this time, it is regularly turned and brushed, which helps develop its distinctive red rind.

Browse the complete list of cheese types.

Key Facts About Maroilles Cheese

Country of Origin	France
Specific Origin	Nord and Aisne
Certification	PDO (1996), AOC (1955)
Milk Type	Cow’s milk
Rind	Reddish-orange color
Texture	Semisoft
Flavor	Creamy taste, powerful aroma
Aroma	Cellars, wet brick, undergrowth
Colors	Reddish-orange rind
Forms	25-oz, 19-oz, 12-oz, 6-oz sizes, square molds
Age	5 weeks for 25-oz size
Rennet Type	Calf rennet