Cheese type Soft cheese with washed rind
	Milk Cow's milk
Maroilles Cheese Description Square: 13 cm (5 in) 6 cm ( 2 1/2 in) deep Weigh: 800 g (1 3/4 lb) Fat Content: 45%	Country France
	Areas of production North of France : Thiérache at the Belgian border between Hainaut and the Ardenne
	Other info AOC

Maroilles Cheese Fabrication Process

The Maroilles cheese is made exclusively of whole cow’s milk with rennet added. The curd is drained for 20 minutes before being placed in a cast ironmold. The cheeses are then turned many times.

The next day, they are unmolded and salted once and a second time, 24 hours later. At this step, the cheeses are called "Maroilles blancs" (White Maroilles). They are laid out on trays in a "halor" (ventilated room) where they will stay for about a month. They become covered with a blue mold. It is said that it “grows its blue” (poussée du bleu).

The Maroilles finish their aging process in a humid cellar. All along they are brushed and washed with slightly salted water to obtain the natural orangy-blond color of the rind. The Maroilles are ready to go on the market after 2 to 3 months of ripening.

How to Choose a Good Maroilles

Appearance	Soft yellow paste and a smooth (more or less shiny) reddish-brown rind.
Touch	Smooth paste
Taste	Rather strong taste, tangy
Labeling	Look for the AOC sign

Maroilles Cheese History and Fun Facts

The cheese is named after the place of its origin. The "miracle of Maroilles"was created by a monk of the abbey of Maroilles around 960. It was greatly appreciated by Kings such as Philippe Auguste and François I, Charles Quint, who called it their favorite.

Today, its production is limited to the Thiérache area, which is really just a few villages in the North of France.