Maroilles cheese

Maroilles Cheese

File:Maroilles cheese.jpg

Maroilles cheese

Maroilles cheese is a soft, pungent cheese that originated in the Nord-Pas-de-Calais region of France. It is named after the village of Maroilles, where it was first produced in the 10th century. This cheese is known for its strong aroma and distinctive flavor.

History

The history of Maroilles cheese dates back to the Middle Ages. It was originally made by monks in the Abbey of Maroilles, who used cow's milk to produce this cheese. Over time, the production techniques were refined, and Maroilles cheese gained popularity among the local population.

Production

Maroilles cheese is made from cow's milk, which is curdled using rennet. The curds are then cut and placed in molds, where they are pressed to remove excess whey. After the pressing process, the cheese is salted and left to mature for several weeks. During this time, the cheese develops its characteristic orange rind and soft, creamy interior.

Characteristics

Maroilles cheese has a distinctive aroma, often described as strong and pungent. Its flavor is rich and complex, with hints of earthiness and a slightly tangy finish. The cheese has a soft, creamy texture that becomes more runny as it ages.

Culinary Uses

Maroilles cheese is a versatile ingredient in French cuisine. It can be enjoyed on its own, paired with crusty bread or crackers. It is also commonly used in cooking, adding a unique flavor to dishes such as tarts, quiches, and gratins. In the Nord-Pas-de-Calais region, it is often melted on top of potatoes to make a traditional dish called flamiche au Maroilles.

Health Benefits

Like other dairy products, Maroilles cheese is a good source of calcium and protein. It also contains vitamins A and B12. However, due to its high fat content, it should be consumed in moderation as part of a balanced diet.

External Links

• Maroilles Cheese - Fromages de Terroirs
• Maroilles Cheese - Cheese.com