Maroilles A.O.C.
Country/Region:
France
Source of Milk:
Cow
Texture/Type:
Uncooked, unpressed soft cheese with a washed rind
Culinary Uses:
Table cheese
Description:
This cheese is said to have been created in AD 962 by a monk. The paste is golden, soft and oily with a sweet finish. During the aging, 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.