The most famous cheese in the north of France, Maroilles was invented by monks in 962CE. Regular turning and washing eliminates the natural white mould and promotes the development of the bacteria that gives the rind its distinctive orange-red colour.
Region: Nord-Pas-de-Calais
Milk: Cow
Seasons: All Seasons
Classification: Semi Soft
Weight and Shape: 800g, square

Tasting Notes:

Maroilles’ paste is golden-yellow, soft, and oily, and it has a strong flavour and aroma with a sweet, lingering aftertaste.

How to enjoy:

A local favourite involves using Maroilles in a sauce for chicken dishes. Eat it alongside all very strong, vigorous red wines, such as Chateauneuf-Pape.

Eric’s Recommendation:¬†Ideal with a strong beer, or a heavy full-bodied red wine. Mixing with salty food can improve the taste.


White wine:
Red Wine:
Beer: Chateauneuf du PapeBitter beer
Sources: The World Cheese Book (Editor-In-Chief: Juliet Harbutt)
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