Maroilles (), also known as Marolles, is a cow's-milk

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

made in the regions of

Picardy Picardy (; Picard language, Picard and , , ) is a historical and cultural territory and a former regions of France, administrative region located in northern France. The first mentions of this province date back to the Middle Ages: it gained it ...

and

Nord-Pas-de-Calais Nord-Pas-de-Calais (; ; West Flemish: ''Nôord-Nauw van Kales'') was a former regions of France, administrative region of France. Since 1 January 2016, it has been part of the new Regions of France, region Hauts-de-France. It consisted of the ...

in northern

France France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...

. It derives its name from the village of Maroilles in the region in which it is still manufactured. The cheese is sold in individual rectangular blocks with a moist orange-red washed rind and a strong smell. In its mass-produced form it is around square and in height, weighing around In addition, according to its AOC regulations, cheeses eligible for AOC status can be one of three other sizes: *Sorbais – (3/4) 12-12.5 cm square, 4 cm high, 550 g in weight. ''

ripening Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make t ...

'': at least 4 weeks. *Mignon – (1/2) 11-11.5 cm square, 3 cm high, 350 g in weight. ''ripening'': at least 3 weeks. *Quart – (1/4) 8-8.5 cm square, 3 cm high, 180 g in weight. ''ripening'': at least 2 weeks.

History

Maroilles is often reported to have first been made in 962 by a monk in the Abbey of Maroilles. The cheese rapidly became famous throughout the region and was a favourite of several French kings including Philip II,

Louis IX Louis IX (25 April 1214 – 25 August 1270), also known as Saint Louis, was King of France from 1226 until his death in 1270. He is widely recognized as the most distinguished of the Direct Capetians. Following the death of his father, Louis ...

, Charles VI and Francis I.

Manufacture

The curd is shaped and salted before being removed from its mould and placed in a ventilated drying area for around ten days during which time a gentle light coating of

bacteria Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micr ...

develops. The cheese is then brushed and washed and cellared for at least five weeks, though periods of up to four months are not uncommon. During this time, it is turned and brushed at regular intervals to remove the natural white mould to allow its red bacteria to change the rind from yellow to red. The finished cheese is a minimum of 45% fat, and is made in both

pasteurised In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated wi ...

and unpasteurised forms. AOC status was granted in 1976 with AOP status following in 1996. In 2005, 2,126 tons were made, of which around 6% came from the 10 ''fermier'' producers, with the remainder being made by the three ''industriel'' producers.

Similar cheeses

A number of less-common cheeses are made in northern France using very similar methods and are often listed in the "Maroilles family". These include Baguette Laonnaise (made in

Laon Laon () is a city in the Aisne Departments of France, department in Hauts-de-France in northern France. History Early history The Ancient Diocese of Laon, which rises a hundred metres above the otherwise flat Picardy plain, has always held s ...

), Boulette d'Avesnes (

Avesnes-sur-Helpe Avesnes-sur-Helpe (; ), Picard language, Picard: ''Avinne-su-Helpe'') is a Communes of France, commune in the Nord (French department), Nord Departments of France, department in northern France. It is a Subprefectures in France, sub-prefecture of ...

), Boulette de Cambrai (

Cambrai Cambrai (, ; ; ), formerly Cambray and historically in English Camerick or Camericke, is a city in the Nord department and in the Hauts-de-France region of France on the Scheldt river, which is known locally as the Escaut river. A sub-pref ...

), Cœur d'Arras (

Arras Arras ( , ; ; historical ) is the prefecture of the Pas-de-Calais department, which forms part of the region of Hauts-de-France; before the reorganization of 2014 it was in Nord-Pas-de-Calais. The historic centre of the Artois region, with a ...

), Cœur d'Avesnes (Avesnes), Dauphin (

Nord Nord, a word meaning "north" in several European languages, may refer to: Acronyms * National Organization for Rare Disorders, an American nonprofit organization * New Orleans Recreation Department, New Orleans, Louisiana, US Film and televisi ...

), Gris de Lille (

Pas-de-Calais The Pas-de-Calais (, ' strait of Calais'; ; ) is a department in northern France named after the French designation of the Strait of Dover, which it borders. It has the most communes of all the departments of France, with 890, and is the ...

), Guerbigny (

), and

Rollot Rollot () is a commune in the Somme department in Hauts-de-France in northern France. Geography Rollot is situated southeast of Amiens, on the D 935 road. It is the most southerly commune in the département, just a few hundred yards from th ...

(

Somme __NOTOC__ Somme or The Somme may refer to: Places *Somme (department), a department of France * Somme, Queensland, Australia * Canal de la Somme, a canal in France *Somme (river), a river in France Arts, entertainment, and media * ''Somme'' (book), ...

In popular culture

The very successfulBienvenue chez les Ch'tis : Box-Office
Retrieved 30 July 2008. 2008 French comedy film ''

Bienvenue chez les Ch'tis ''Welcome to the Sticks'' (, ) is a 2008 French comedy film directed and co-written by Dany Boon and starring Kad Merad and Boon himself. The film is the highest-grossing French film of all time at the box office in France. Plot Philippe Abram ...

'' jokes about the strong smell of Maroilles cheese.

References

External links