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If you looked up “French cheese” in the dictionary, there’d be a picture of Maroilles. It’s everything quintessential about fromage: the sticky, orange rind; the pudgy, cream-colored paste; the funky, slightly fermented aroma; and the fantastic umami flavor of mushroom and lemon. This is, indeed, quite a prototypical cheese, down to its origin myth of being developed a thousand years ago by a monk in northern France. Maroilles is a cheese’s cheese, the kind that is respected by any good turophile.

Pronunciation: mar-Wah

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Just the Facts

Milk Type
Rennet Type
3-4 Months

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