Maroilles CHEESE

This cow's milk cheese, which can be pasteurised or unpateurised, was apparently first made in the 10th century by a monk at the the Abbey of Maroilles; it is nowdays manufactured in the Region Nord-Pas-de-Calais as well as in Picardy. (1, 2)


(1) Accessed 26/10/20

(2) Accessed 26/10/20

Top left in the photo above: a pungeant smell, with a rich flavour, a touch of sweetness, a fine hint of nuts and a lovely creamy consistency.  3.5/5