Maroilles

1. History

Maroilles originates from the 7th century, with first traces at the Saint-Humbert Abbey in northern France. Legend attributes its invention to a Benedictine monk around 940 or to Enguerrand, Bishop of Cambrai, in 960, initially called "craquegnon". Favored by kings like Henry IV, who nicknamed it "merveille de Maroilles", production spread from Avesnois to Thiérache over centuries.

2. Physical characteristics

Maroilles is a soft paste cheese, uncooked and unpressed, made exclusively from cow's milk raw milk sourced locally. It has a typical square shape, 13-24 cm sides for Maroilles to Vieux-Lille, weighing 350-750 g. Its washed rind is orange and sticky, with a supple, creamy paste sometimes showing CO2 eyes.

3. Taste profile

Young Maroilles offers buttery, fruity aromas, developing into earthy and spicy notes as it matures. Its flavor is rich, creamy, and persistent, with a strong smell from the washed rind using whey or beer. Longer aging intensifies its bold, pungent character.

4. Production zone and period

Produced in Thiérache region, bordering Nord (59) and Aisne (02) departments in Hauts-de-France. Milk is collected from local bocage pastures in a harsh climate, supporting herb-based farming. It spans over 30 historic communes around Maroilles.

5. Certification

Maroilles holds AOC since 1955 and AOP since 1996, ensuring traditional production in a defined area. It is the only AOP cheese from the Nord department, protecting its ancestral methods tied to the abbey and local breeds like maroillaise. This certification guarantees authenticity and quality.