Maroilles;
Marolles
Name of Group of Producers
U.R.I.A.N.E., B.P. 20, 148 avenue du Général de Gaulle
02260 La Cappelle
Avicert
2 rue le Mail
76 190 YVETOT
Tel: (33 2) 35.95.16.82
Fax: (33 2) 35.56.71.49
Made from cow's milk, a soft-paste cheese with an orangered washed crust; shaped in a square with sides of 12-5 to 13 cm, but also produced in three smaller sizes {sorbáis, mignon and quart); contains at least 45% fat.
Geographical area : the natural region of Thiérache, covering part of the Nord and Aisne départements.
The monks of Maroilles Abbey, founded in the 7th century, started to produce this cheese around 960. From the 11th century, manufacturing rights were extended to neighbouring villages.
The cheese is made exclusively of cow's milk with rennet added; the curds are divided; spontaneous draining; dry salting; the ripening process varies, depending on the size of the cheese. The basic size needs at least five weeks, during which time the crust is washed with salted water.
