Have you ever heard of a Northern French Cheese named Maroilles? It’s been really famous all over the world after the release of a blockbuster called “Welcome to the Sticks” (Bienvenue chez les Ch’tis) in France! This sweet cheese is definitely not as strong as you think it is and you might enjoy tasting it with your coffee during breakfast… Do you doubt it? We can make you a whole different person, you know? Let’s try it!
Find out all about the Ch’ti cheese that arouses both curiosity and taste buds…
What type of cheese is it?
Maroilles is a soft, washed-rind cheese from the Northern region of France. It’s a cow’s milk cheese, with a creamy texture and a strong, pronounced taste. Its distinctive orange rind is the result of regular washing of the cheese during ripening, giving it a distinctive, aromatic flavor.
Where does Maroilles come from?
Maroilles is produced in the Hauts-de-France region, formerly known as Nord-Pas-de-Calais. The origins of Maroilles go back to the Middle Ages, when the monks of Maroilles Abbey developed this cheese from the milk of local cows. Since then, the tradition of making Maroilles has been perpetuated in the region, making it a symbol of local gastronomy.
Which cheese is similar to Maroilles?
A similar cheese to Maroilles is Munster, from the Alsace region of France. Like Maroilles, Munster is a soft, washed-rind cheese with a robust flavor and creamy texture. While each cheese has its own nuances of flavor, Maroilles lovers will often also appreciate Munster for its similar characteristics. There’s also Limburger, more popular in the US.
Can I eat Maroilles if I’m pregnant ?
Unfortunately, this cheese is not recommended to pregnant women. Maroilles has a washed-rind, which makes it more likely to develop bacteria.
Where to buy Maroilles ?
You can buy Maroilles in our cheese shops when you visit Paris, in lots of cheese shops all around France (even in some supermarkets) and probably in some French cheese dairies in the US. Good luck!
Is it really eaten with coffee in the north of France?
Yes, it’s true that in some areas of northern France, notably the (former) Nord-Pas-de-Calais, it’s common to enjoy Maroilles with coffee. This surprising combination of flavors, combining the intensity of the cheese with the richness and bitterness of the coffee, is appreciated by many locals. It’s a local tradition, a testament to culinary daring and a love of regional produce.
Our 5 best recipes with Maroilles (made in Paroles de Fromagers)
Let’s move on to our top 5 original recipes featuring Maroilles, including the famous Maroilles tart.
1. Flamiche or Maroilles tart
Ingredients:
1 shortcrust pastry
250 g sliced Maroilles,
2 eggs
20 cl heavy cream
1 onion, thinly sliced
2 tablespoons butter
Salt and black pepper to taste
Instructions:
Preheat the oven to 180°C.
- Melt the butter in a frying pan and sauté the sliced onion until golden and caramelized.
- Place the shortcrust pastry in a tart tin and prick the base with a fork.
- Arrange the slices of Maroilles on the base of the tart, then spread the caramelized onions on top.
- In a bowl, beat the eggs with the crème fraîche, then season with salt and pepper.
- Pour the egg and cream mixture over the onions and maroilles.
- Bake the flamiche for 30-35 minutes, until the crust is golden and the filling is set.
- Leave to cool for a few minutes before serving. Serve warm or at room temperature.
2. Chicken with Maroilles and mushroom sauce
Ingredients:
4 chicken fillets
200g Maroilles cheese, diced
200g button mushrooms, sliced
1 onion, thinly sliced
2 garlic cloves, chopped
200ml crème fraîche (sour cream)
2 tablespoons butter
Salt and black pepper, to taste
Fresh herbs (parsley, thyme), chopped
Instructions:
- Season chicken fillets with salt and pepper on both sides.
- In a large skillet, melt butter over medium-high heat. Add chicken fillets and cook on each side until golden and cooked through, about 5-6 minutes per side, depending on thickness. Remove from the pan and set aside.
- In the same pan, add a little more butter if necessary, then add the sliced mushrooms. Sauté until golden and tender, about 5 minutes. Add the minced onion and chopped garlic, then continue to cook for a further 2-3 minutes until tender and fragrant.
- Reduce the heat to medium-low, then add the diced Maroilles and crème fraîche to the pan. Stir gently until the cheese has melted and the sauce is hot and creamy.
- Return the chicken fillets to the pan and simmer in the sauce for a few minutes to warm up and coat with the Maroilles sauce.
Just before serving, sprinkle with chopped fresh herbs for added freshness and flavor. Serve the chicken with Maroilles and mushroom sauce hot, accompanied by rice, potatoes or vegetables of your choice.
3.Leek salad with Maroilles
Ingredients:
4 leeks, washed and sliced into rounds
150 g Maroilles cheese, diced
2 tablespoons balsamic vinegar2 tablespoons olive oilSalt and black pepper to taste
Fresh herbs (parsley, chives), chopped (optional)
Instructions:
- Bring a large pot of salted water to the boil and blanch the leek slices for 3-4 minutes, until tender but still crisp. Drain and leave to cool.
- In a large bowl, mix the cooled leek slices with the diced Maroilles.
- In a small bowl, prepare the vinaigrette by mixing the balsamic vinegar, olive oil, salt and pepper.
- Pour the vinaigrette over the leek and Maroilles salad, then toss gently to coat all the ingredients.Add chopped fresh herbs for added freshness and flavor.Refrigerate the salad for at least 30 minutes before serving to allow the flavors to develop.
Just before serving, adjust salt & pepper if necessary and garnish with a few extra sprigs of fresh herbs.
4. Pork tenderloin with Maroilles
Ingredients:
4 pork tenderloins
150 g sliced Maroilles cheese
Fresh cream (2 tablespoons)
Dijon mustard (2 tablespoons)
Salt and black pepper to taste
Instructions:
Preheat the oven to 200°C.
- Season pork tenderloins with salt and pepper, then spread Dijon mustard on each side.
- In a hot frying pan, brown the tenderloins on both sides for a few minutes.
- Transfer the filets mignons to an ovenproof dish and arrange the Maroilles slices on top.
- Place in the oven for 15 to 20 minutes, until the cheese is melted and lightly browned.
- Meanwhile, heat the crème fraîche in a small saucepan over low heat.
Serve the hot pork tenderloins with the hot crème fraîche on the side, topping just before serving.
5. Potatoes with Maroilles
Ingredients:
1kg potatoes peeled and sliced
150g of sliced Maroilles cheese
200ml fresh (sour) cream
2 chopped cloves garlic
Salt and black pepper, to taste
Fresh herbs (thyme, rosemary), chopped (optional)
Instructions:
- Preheat the oven to 180°C.
- Place a layer of sliced potatoes in a buttered gratin dish.Sprinkle with chopped garlic and chopped fresh herbs, if desired, then season with salt and pepper.
- Arrange slices of Maroilles on top of the potatoes.
- Repeat layers until all ingredients are used up, finishing with a layer of Maroilles on top
- Pour the sour cream over the potatoes and Maroilles.
- Bake the gratin for 45 minutes to 1 hour, until the potatoes are tender and the cheese is golden and melted.
- Leave to rest for a few minutes before serving.
Serve warm with meat or salad.
Oh dear, now we’re hungry… What a treat! Bon appétit!
Discover our Cheese Museum in Paris!
Planning a visit to Paris? Do you live in Paris? Come and meet us at the Living Cheese Museum, located at 39 Rue Saint-Louis en l’Île, 75004 Paris. We can’t wait to see you there!
