Maroilles
Created by the monks of Maroilles Abbey in Thiérache around the year 960, this square cheese is brushed and washed as it ripens. Its orange rind and strong smell hide a soft paste that is milder than you might expect.
- Milk: Cow
- Family: Washed rind
- Origin: Hauts-de-France, France
- Best season: May – October
Ripening
Ripened for at least 5 weeks and brushed with salted water.
What to serve it with
Flamiche, potatoes and country bread