Munster cheese and Limburger cheese is similar to maroilles cheese.
Munster cheese from the Alsace region of France is similar to Maroilles cheese as it shares a similar soft, washed rind texture and a strong flavor profile.
Limburger cheese is also a similar cheese to Maroilles and has a pungent taste that is comparable to Maroilles cheese.
Both Munster cheese and Limburger cheeses are soft, washed rind cheeses that have a robust flavor like Maroilles.
You can eat Maroilles cheese plain and right after cutting it or cooked in dishes, or paired with some beer or wine.
You can also dip Maroilles cheese in coffee or cook with it such as in baked dishes like tartiflette, tarts or flamiche or use Maroilles in cheese spiked cream sauces, topping for baked endives or used in toasties.
Maroilles cheese can also be used and paired with brown ale, French cider, refined brandy or with an aromatic white wine or pair it with some Chimay Bleue or wheat or dark beer.
You can also enjoy and eat Maroilles cheese any other way you would eat other cheeses.
The ingredients in Maroilles cheese are salt, cow milk, traditional rennet and cheese cultures.
The key characteristic of Maroilles cheese is that it has a washed rind which is achieved through the process of bathing the cheese in brine during it's aging which gives the Maroilles cheese it's strong aroma and flavor.
The flavor of the Maroilles cheese is salty, slightly meaty, with a lemony tang and sweet, fermenting fruit aroma.
Maroilles cheese originated in the 10th century in the Abbey of Maroilles in Northern France.
Maroilles cheese is a soft, washed rind cheese that is made from cow milk.
A monk at the abbey is said to have created Maroilles cheese in 962 and it became popular in the region and was considered a favorite cheese of several French Kings.
Maroilles cheese is also a symbol of local gastronomy.
Maroilles in English is a French Cheese that is made from Cow milk.
The name Maroilles comes from the village of Maroilles in northern France where it is still being produced.
Maroilles cheese has a creamy and smooth texture and a rind that is washed, orange and sometimes is also covered in a white veil.
The flavor of Maroilles cheese is strong, sweet, salty and lemony and the aroma is powerful and persistent with notes of fermenting fruit.
Maroilles cheese is made in the regions of Picardy and also Nord Pas de Calais in northern France and is refined in the humid cellars of the Thierache region for 4 months.
Maroilles cheese is also turned every week during the maturation of the cheese.
Maroilles cheese is said to have originated in AD 962 by a monk in the northern part of France and is one of 45 French cheeses to benefit from the controlled origin designation.
Maroilles cheese also pairs and goes well with bitter beer and red wine.
The cheese that is similar to Maroilles is Chaumes, Reblochon or Pont-l'Évêque.
Maroilles cheese has a light brown crust and pungent, sweet, fermenting fruit aroma, salty, slightly meaty quality and a lemony tang to it as well.