MAROILLES : THE FINEST OF THE STRONG CHEESES

 

The Maroilles is the finest of the strong cheeses. It is a soft rind-washed cheese made from renneted cow’s milk. Whether it is dairy or farmer’s cheese, it is always square in shape with a washed red to orange rind and a strong smell. This powerful bouquet offers a rich and full-bodied flavor.

 The maroilles is a « platter cheese », mainly eaten at the end of the meal. It can be accompanied by a glass of strong red wine or a beer. It is also used as an ingredient for many regional dishes.

 

History

The Maroilles was first made around 960 by the monks of The Maroilles Abbey in the North of France. It has a been protected by a PDO since 1976 and its production areas are limited to the North and the Aisne departments.

All our cuttings are adapted to your ready-cooked dishes, pies, flamiches, soups, appetizers…

maroilles tranches 15-18g barq 1,17 kg

Recipe : The « flamiche au Maroilles »

Ingredients for 4 people :

380 g Maroilles

200 g flour

1 small cup of warm milk

2 eggs

10 g baker’s yeast

80 g butter

1 pinch of salt

 

Preparation :

Beat the eggs, the milk and the butter in a salad bowl.

Add the flour, the baker’s yeast and the salt.

Spread batter in an ovenproof dish and let stand about 30 mn.

Then fill it with maroilles slices, one teaspoon of crème fraiche and one twist of freshly-ground pepper.

Cook for 15 to 20 min at 180°C.

Serve.

01BD00FA05440275-c1-photo-maroilles