Maroilles (Marolles) is French, AOC approved (AOC status in 1976 with AOP status in 1996) cow’s milk cheese made in the Picardy and Nord-Pas-de-Calais regions of Northern France. The cheese gets its name from the village of Maroilles where it is still produced. It is also said that the cheese has been created in the 10th century by a monk, Maroilles in northern France.
While preparing Maroilles, the industrial version uses pasteurised milk as opposed to the artisan cheese which still depends on raw milk. It usually has a square shape with brick-red, smooth, washed and sticky rind. It is matured for 2-16 weeks, during which it is regularly washed with salt and water. When young, the cheese is chalky in the centre and has a bitter rind. As it ages, the rind changes its colour from yellow to orange and finally red. The ivory pâte is soft and oily with a sweet taste.