Description
The Maroilles PDO is a cheese exclusively produced with cows milk from breeds located in the grasslands of northern France.
Production Area
The production area of Maroilles PDO covers the southern area of the department of Nord and the northern area of the department of Aisne, in the regions of Picardy and North-Calais. It is located in the natural area of Thiérache.
Production Method
The milk used for the production is curdled and the curd is put into moulds and spontaneously dripped. Coagulation must be carried out only using rennet. Then the cheese is salted and, after having been removed from moulds, is put into a ventilated dryer where, after about eight days, it is covered by a slight natural flora. Later the cheese moulds are brushed, washed and ripened in cellars for a period going from three to five weeks, depending on the size, until the achievement of a red rind due to the cheese ripening ferments.
Appearance and Flavour
Maroilles PDO has a rectangular shape with a width of 13 cm, a thickness of 6 cm and a weight of about 720 gr. It can be produced in different variants: Sorbais, about 12 cm wide and with 540 gr weight; Mignon, about 11 cm wide and with 360 gr weight; Quart, about 8 cm wide and with a weight of 180 gr. It has a washed, orange-red colour, smooth and brilliant rind. Its paste is soft, velvety and with a colour going from ivory to light yellow. It has a bodied flavour.
History
Maroilles PDO is the result of an ancient tradition, of which the origins go back to centuries ago. More than a thousand years ago, in 960, the monks of Maroilles abbey invented a tasteful cheese, which was called the merveille de Maroilles which became soon famous everywhere in the Country. Philip II of France and Francis I of France are two of the many famous figures who preferred this cheese.
Gastronomy
Maroilles PDO can be conserved in the least cold department of the refrigerator wrapped in its original paper. Before eating it, it is suggested to leave it at room temperature for about one hour. Generally, it is tasted at the end of a meal. Thanks to its square shape, it is perfect to stuff sandwiches. It is also used to prepare regional recipes, like flamiche (quiche), Maroilles roast or goyère which is a famous cheese quiche. It is ideal with bodied red wines like Lalande-de-Pomerol or with bier or regional cider.
Marketing
The product is sold as Maroilles PDO, Maroilles Sorbais PDO; Maroilles Mignon PDO and Maroilles Quart PDO. It is marketed whole in a suitable package.
Distinctive Features
The natural characteristics of the production area together with the experience and ability of producers give Maroilles PDO its organoleptic features.
