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See also: Maroilles cheese, Maroilles cheese

The Maroilles cheese or Maroilles cheese is a French cheese manufactured in Thiérache with horse of the departments of the Northern and Aisne. It holds its name of the village of Maroilles from where it is originating. It benefit of a AOC since 1976 and of a AOP since 1996.

Description

It is a cheese containing cow's milk, with soft paste with washed crust orange red.

Form and weight

It is appeared as a paving stone of 13  cm and of 6  cm thickness for a weight of 720  G at least. It is also declined in small sizes:

  • the Maroilles cheese “Sorbed” (3/4): 540  G at least, 12  cm on side and 4  cm thickness;

  • “Nice” Maroilles cheese (1/2): 360  G at least, 11  cm on side and 3  cm thickness;
  • Maroilles cheese “Quarter” or “Mignonet” (1/4): 180  G at least, 8  cm on side and 3  cm thickness.

Characteristics

  • G/S : 45%
  • ES/pièce : 360 G, 270 G, 180 G, 90 G respectively for the 4 formats
  • Refining: 2,3,4 and 5 weeks according to the formats

Tasting

Its period of optimal tasting is spread out May at August after a Affinage from 8 to 10 weeks, but it is also excellent from March to December. During refining it is coloured of a dress orange, more or less dark, smooth and brilliant.

It can be also consumed cooked in Tarte with the Maroilles cheese or Goyère.

Production

The production was of 2  018 tons in 1998 (- 9,59% since 1996) including 6% as a farmer.

Lesire Maroilles cheese

The Maroilles cheese Lesire is a variety manufactured with milk emprésuré. At once unmoulded, it is salted, then placed in Hâloir where it is covered with light a blue Moisissure. Débleui by brushings then put in cellars at the inherent characteristics.

This Maroilles cheese has an odor characteristic and a vigorous savor of soil, and profits from a AOC. Its average weight is of 700 grams, with an optimal refining from 5 to 7 weeks.

Lille old man

The old Lille or gray of puant Lille still called macerated , puant of Lille or strong cheese of Béthune is a variety of standard Maroilles cheese , manufactured in Thiérache (and not with Lille) which one makes macerate for 3 months in the Saumure. It is refined at greater length, and is preserved in fact longer than the Maroilles cheese. It is salted also much more. In the beginning, it was manufactured for the Hiver, period of the year when one found neither milk nor cheese. It profits from the regional Label Nord-Pas-de-Calais by decree of November 5th, 1986.

See too

Related articles

External bonds

  • the gate '' Réseau Soils ''

  • the site of the '' Maison of Milk ''
  • the site of '' France Gourmet ''

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