Maroilles has a brick-red, smooth rind that is salt-water washed. Sticky and creamy, its aroma is famously pungent. Because of its strong sweetness it is best paired with beer, cider, or champagne rather than wine.

recipes featuring Maroilles

Origin France

Production & Aging 3 to 5 weeks to ripen. 4 months aging. Regular brushing and washing in brine will determine its quality.

Appearance Wonderful brick red washed rind

Taste & Texture Its pâté is golden, soft and oily. Maroilles has a sweet taste that linger in the mouth.



  • 1 soft cheese
  • 1 semi-soft cheese
  • 1 hard cheese
  • 1 blue cheese


  • Allow the cheese to come to room temperature before serving. It should take around an hour. Slice and arrange your cheese clockwise from mild to strong. Garnish with fruit, nuts and sliced baguette. 

Serves: 4