Description: A farmer's raw milk cheese, maroilles usually has a square shape with brick-red, smooth, washed and sticky rind. It is matured from five weeks to four months during which it is regularly washed with salt and water. If eaten young, the cheese is still chalky in the center and has a bitter rind. As it ages and with the washing process, the rind changes its colour from yellow to orange and finally red. At four months, the ivory pâte is soft and oily. It has a powerful, pungent aroma suggestive of fermenting fruit and the flavour reminds of smoky bacon. Earthy notes of walnuts and mushrooms contrasted by a strong, pungent aroma are very typical of an aged Maroilles.
Packing: Approx. 200g per piece
Wine Pairing: Maroilles goes well with a brown ale, a French cider, a refined brandy, or an aromatic white wine such as a late-harvest Gewürztraminer.
Our cheeses can be kept for at least a week from the date of delivery. After opening the initial wrapping paper, we recommend to store the cheeses in a clean, dry cling wrap and store them in the lower compartment of the fridge which is usually not too cold or dry.