Maroilles cheese
| Maroilles | |
|---|---|
| Other names | Marolles |
| Country of origin | France |
| Region, town | Aisne and Nord |
| Source of milk | Cows |
| Pasteurised | Yes (industriel) No (fermier) |
| Texture | Soft cheese with washed rind |
| Aging time | 2–16 weeks |
| Certification | French AOC 1976, AOP 1996 |
| Named after | Maroilles, Maroilles Abbey |
| Related media on Commons | |
Maroilles (French pronunciation: [maʁwal] ⓘ), also known as Marolles, is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. 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 13 centimetres (5 in) square and 6 centimetres (2 in) in height, weighing around 700 grams (25 oz) 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: 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.