Maroilles (Thiérache

The difference between a mass-produced cheese and a farmhouse one is in the flavour. The flavour of Maroilles does need time to develop, but because it also has a high aroma, commercial producers favour a quicker ripening process to get the cheese on the shelves before it becomes too ‘aromatic’.

This cheese requires a long, slow ripening and repeated brine washing in cold, damp, airy caves. The cultures in the air of the maturing rooms are alive with good bacteria that help give the cheese its unique taste. The thick square cheese acquires ridged sides from the wire racks they sit on, and takes on a high pungent aroma (it is advised not to take this cheese on public transport), which usually indicates a strong cheese to most people. However, Maroilles has a surprisingly mellow, nutty, earthy taste with a chewy texture and no hint of bitterness.