Maroilles (cheese)
The Maroilles is a French cheese made from raw or pasteurized cow's milk . It is a very old type of cheese from northern France, named after the small municipality of Maroilles , in the canton of Avesnes-sur-Helpe , in Picardy , region of Hauts-de-France . The cheese is trademarked under the name Appellation d'Origine Contrôlée (AOC). Other names that refer to the same cheese are Marolles , Blondin , and, depending on weight and ripening time, also Sorbais (6-8 weeks), Mignon (5-6 weeks) and Quart (4-5 weeks).
history
Tradition has it that the maroilles have been made by the monks of the local monastery since the 10th century . A cheese of the same name was first mentioned in a document in 1174 in an instruction from the Bishop of Cambrai . The monastery made a name for itself with cheese in the following centuries, especially since the 16th century , and in 1803 it was supplied by dairy farmers from 30 surrounding communities. Around 1850 the production area reached its present size. At this time 100 grams cost 60 to 80 francs on the Paris market. Around 1866, today's square shape became common, with a side length of 10 cm and a depth of 3.5 cm.
Area of origin
The AOC regulations ensure consistent quality and ensure that the production area is limited to the Thiérache , the Avesnois (north) and the canton of Vervins (Aisne). The Musée de l'Herbage in Maroilles has an exhibition on the history and production of cheese.
description
The cheese is characterized by a golden yellow, soft paste and a long-lasting and pleasant aftertaste. For example, the curd may not be washed during manufacture. The cheese is aged for at least five weeks, but a more typical period is two to four months. During this time, the rind of the cheese changes from light yellow to orange to red. Red smear bacteria develop , which cause the typical red rind. The Maroilles contains salt and ferments and has a fat content of 50% of the dry matter .
In terms of taste and consistency, Maroilles is comparable to the Limburger and Romadur cheeses , both of which have their origins in Belgium. The smell of ripe Maroilles is pungent and strong.
The cheese is occasionally the starting product of another cheese, the Boulette d'Avesnes , in which unripened maroilles pieces are processed.
use
A Châteauneuf-du-Pape goes well with the cheese . It is a local tradition to enjoy the Maroilles with beer or cider .
Reception in popular culture
The Maroilles achieved a certain fame for the role he played in the film Bienvenue chez les Ch'tis ( Welcome to the Sch'tis ).
Web links
- AOC - LE MAROILLES OU MAROLLES ( Memento of October 21, 2007 in the Internet Archive ) (French) (La page demandée "/ fr / les-produits-lait / fromages" n'a pas pu être trouvée.)
Individual evidence
- ↑ a b Picardie - Produits du terroir et recettes traditionalnelles . In: Claude Lebey (ed.): L'inventaire du patrimoine culinaire de la France . Editions Albin Michel, Paris 1999, ISBN 2-226-10840-8 , pp. 144-147 .
- ↑ a b Philippe Gloaguen, et al .: Le Routard - Le guide de la visite d'entreprise . No. 79/0425/0 . Hachette Livre, Vanves 2016, ISBN 978-2-01-323703-1 , pp. 120 .