Maroilles cheese

The maroilles is a French cheese made from raw or pasteurized cow's milk. It is a very old cheese from northern France. It should, according to tradition dating back to a monk and has been produced since the year 962 in the regions of Picardy and Nord-Pas -de -Calais. The name comes from the village maroilles.

Characteristic of the cheese is a golden yellow, soft dough and a long-lasting and pleasant aftertaste. The cheese falls under the Appellation d' Origine, which ensures the consistent quality of this product and the manufacturing conditions shall determine. Thus, for example, must not be washed the fracture.

The cheese is aged at least five weeks, but more typically is a maturation period of two to four months. During this time, the bark of the cheese from a bright yellow to orange to red changed doing so Rotschmierbakterien that determine the typical red bark develop.

Taste and its consistency is maroilles with Limburger cheese and Romadur comparable, both have their origin in Belgium. The smell of ripe maroilles is pervasive - strict.

The cheese is occasionally starting product of another cheese, Boulette d' Avesnes to be processed at the unripened maroilles pieces.

To a certain celebrity maroilles came through the role he plays in the film Bienvenue chez les Ch'tis ( Welcome to the Sticks ).

As a wine to the cheese a Châteauneuf -du -Pape fits.