The Maroilles is a French cheese from raw or pasteurisierter cow's milk. This concerns very old cheese places. It is to have been already manufactured after the excessive quantity in the year 962 by a monk.

For the cheese a gold-yellow, soft paste and a long continuous and pleasant aftertaste are characteristic. The cheese falls under the Appellation d'Origine which guarantees the even quality of this product and which specifies manufacture conditions. So for example the break may not be washed.

The cheese matures at least five weeks, more typically is however a ripe time of two to four months. During this time the crust of the cheese of a hellben yellow over orange changes after red. Develop red lubrication bacteria, which the typically red crust causes.

The cheese is occasionally output product of another cheese, which Boulette of d'Avesnes, with which ungereifte Maroilles pieces are processed.

As wine to the cheese a you Pape fits.

Articles in category "Maroilles (cheese)"

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