Nord-Pas-de-Calais is the Northernmost region of France, it offers multiple culinary assets and cheese is not the least. The most famous Nord-Pas-de-Calais cheese is the great Maroilles, a gem of Food and Gastronomy all over France. The French Maroilles Cheese is a soft cheese made from cow’s milk and with a washed rind.
The origins of the French Maroilles date back to the 10th century. Indeed, the ancient village of Maroilles gave its name to the cheese. The village is located in the historical Thiérache area, a country made primarily of meadows.
The antique cellars where the traditional Nord-Pas-de-Calais gourmet cheese is produced are called haloirs in French. These cellars give the cheese its taste naturally. Thus it would be very difficult - if not impossible - to reproduce its unique taste in an industrial plant.
This product exemplifies the Nord-Pas-de-Calais food and gastronomy wealth, offering a strong, characteristic flavour. The colour of the rind can vary from brown to red or yellow but the taste of the Maroilles cheese is the same in every case.
The cheese is soft and creamy and contains at least 45% of fat. Maroilles is also very nice when cooked with potatoes or as an ingredient in a cake.