Carré du Vinage

1. History

The Carré du Vinage was created in 1985 by a cheese merchant from Boulogne-sur-Mer and Thérèse Marie Couvreur, a passionate farmer at Ferme du Vinage in Roncq, Nord department.This creation makes it an essential in the cheese palette of Hauts-de-France, quickly earning the regional collective brand Saveurs en’Or[1][4].

It achieved immediate success and is featured in gastronomic guides and creameries across France and Europe, appealing to starred chefs[1][4].

2. Physical characteristics

This farm cheese comes as a square pavé of 400-480 g, with 9-10 cm sides and 4-5 cm thickness, featuring a soft ivory paste that is supple and creamy[1][2].

Its washed rind is dry, slightly orange to pink, achieved through regular washings with salted water and amber beer during a minimum 4-week cave aging[1][4].

When more aged, it becomes Crayeux de Roncq, with a distinctive chalky core[1][2].

3. Taste profile

Carré du Vinage has a powerful aroma balanced by a melting, creamy, and moist paste with a strong yet balanced flavor, featuring caramelized and roasted notes from amber beer washings[1][2][4].

It resembles Maroilles in shape and strength but stands out with subtler flavors and a chalky heart, described as gourmet and addictive by enthusiasts[1][3].

Its finish is long, with pronounced character without excess, perfect for seasoned palates[3].

4. Production zone and period

Produced exclusively at Ferme du Vinage in Roncq, Lys Valley, Nord department (59), Hauts-de-France region, from raw or thermized whole milk of on-farm Prim’Holstein cows[1][3][4].

Farm cheese produced year-round, with no specific seasonality, aged 30 days in cave[1].

5. Certification

Carré du Vinage holds the regional collective brand Saveurs en’Or, without AOP, AOC, or IGP certification[1].

It is recognized for its farm quality and featured in gastronomic guides[4].