Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Maroilles used to be the principal cheese of what is now the north of France. It is named after an abbey in that region, around which it and its predecessors have been made since the 10th century. Since the Second World War, however, it has been in severe decline (a shrinking market; different cows now used; deterioration of the pastures; etc.).

Maroilles, whose standard size is 800 g (1 lb 13 oz), is a flat and square, surface-ripened, semi-soft cheese with a strong smell. It is repeatedly washed during several months ripening to keep the surface organisms under control. Inside its pungent reddish rind, the yellow cheese is rich and mild.