Hauts-de-France · France
Maroilles.
Maroilles hits you with a pronounced barnyard funk that gives way to something more complex—meaty, almost broth-like savory notes with a whisper of caramel sweetness beneath. The semi-soft paste yields to the tongue with a supple, slightly sticky texture from its washed rind, releasing waves of earthiness that linger long after you've swallowed.
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The story
How it's made.
Why it tastes that way.
Maroilles is one of France's most ancient cheeses, with production recorded at the Maroilles Abbey in 960 AD. Monks there made it for the feast of Saint-Jean.
It became one of the most prominent cheeses in Northern France and is key to the regional dish flamiche au Maroilles. It was first granted appellation protection in 1955 and confirmed as AOC in 1976.
Production · spec
- Milk
- Cow · raw
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–4 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Maroilles's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Maroilles.
27 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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