Maroilles

Originating in a little French town, Thierache, in a region of woods and prairies, Maroilles is a soft-textured cheese with a reddish crust, square in shape, with a rich, redolent odour. It takes three to four months to mature in very humid caves. The cheese is washed with a wet brush and turned every sixteen days during the maturing process. At its best from October to June.