It is said that this cheese has been created in the 10th century by monk Maroilles in northern France. It usually has a square shape with brick-red, smooth, washed rind. The pâte is soft and oily. It has a powerful aroma suggesting fermenting fruit and the flavor reminds smoky bacon. The period of maturation is from five weeks to four months as the cheese can be eaten young, when it is still chalky in the center and has bitter rind.


Translations: 马鲁瓦耶, Мароиллес

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