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Maroilles (1/4)

Maroilles (1/4) - cheese - fromage 0.00 EUR Disponible

This cheese is said to have been created in AD 962 by a monk. Maroilles, also called Marolles, is a powerful fermier or industrial cheese. The pate is golden, soft and oily. The sweet taste lingers in the mouth. Affinage takes at least five weeks within the specified areas, although two to four months are more usual. During this time, the cheese is regularly turned and brushed and its rind changes from yellow, to orange, and finally red. Repeated turnings and washings eliminate the natural white mould and promote the development of bacteria (red ferments) that form the distinctive red rind.

Fromages.com Avenue Vatel
37000 TOURS
FRANCE
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Maroilles (1/4), cow milk cheese available to sell

This cheese is said to have been created in AD 962 by a monk. Maroilles, also called Marolles, is a powerful fermier or industrial cheese. The pate is golden, soft and oily. The sweet taste lingers in the mouth. Affinage takes at least five weeks within the specified areas, although two to four months are more usual. During this time, the cheese is regularly turned and brushed and its rind changes from yellow, to orange, and finally red. Repeated turnings and washings eliminate the natural white mould and promote the development of bacteria (red ferments) that form the distinctive red rind.


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Season
Spring - Summer - Fall - Winter
Maturing
5 weeks For US delivery maturing extended over 60 days

Entire

Weight
200 g (7 Ozs)

Pairing cheese and wine

Chateauneuf du Pape or Bitter beer


 

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