The iconic northern cheese Maroilles is a soft-ripened, washed-rind cow’s milk cheese with a strong aroma.
Created in the 10th century by a monk of Maroilles Abbey, this cheese quickly made a name for itself.
Philip II, Louis IX, Charles VI, Francis I, Charles V, François Fénelon and Henri de Turenne all enjoyed it.
Today, it is only produced within the natural region of the Thiérache, which includes a few municipalities of the départements of Aisne and Nord.
Maroilles obtained its registered designation of origin (AOC) in 1955, and in 1996 gained a protected designation of origin (AOP).
It is available in four formats, listed here from largest to smallest: Maroilles, mignon, sorbais and quart.
A moist orange surface sometimes covered by a white veil. The grill upon which the cheese is placed for its maturation leaves visible marks on the surface. The paste is soft next to the rind, but in most cases remains white and firm in the center.
Health & nutrition
Flavours & sensory qualities
The characteristic aroma of Maroilles is both powerful and persistent. However, its taste is much less pronounced than the smell would lead one to think. The texture is soft and the taste is lightly salty.