Maroilles

Maroilles/Marolles is a soft-paste, washed-rind cow's milk cheese produced in the Thiérache region across the departments of Nord and Aisne, France. It is made in four square formats — Maroilles, Sorbais, Mignon, and Quart — each with a distinct minimum ripening period calculated from the renneting date. The rind is red-orange in colour; the paste ranges from white to cream.

About this designation

Registered as a PDO under file number PDO-FR-0123, with EU protection dating from 21 June 1996, Maroilles/Marolles is identified in the EU register under eAmbrosia identifier EUGI00000012906. The cheese is made exclusively from cow's milk. The geographical area is defined commune by commune across the Department of Nord and the Department of Aisne, corresponding to the natural region of Thiérache. Milk production, cheese production, and maturation must all take place within this defined area. Dairy cows must graze for at least 170 days per year, with a minimum of 30 ares per cow of which at least 15 ares are grazed. At least 80 % of the dry matter of coarse fodder must originate from the geographical area. The cheese contains a minimum of 45 g of fat per 100 g after total desiccation and at least 50 g of dry matter per 100 g of cheese, or at least 22.5 g of fat per 100 g of cheese. Four formats are recognised: the standard Maroilles/Marolles with sides of 12.5 to 13 cm; Sorbais at 12 to 12.5 cm; Mignon at 11 to 11.5 cm; and Quart at 8 to 8.5 cm. Minimum ripening periods from the renneting date are 35 days for the standard format, 28 days for Sorbais and Mignon, and 21 days for Quart. Labelling must display the designation of origin in characters at least two thirds the size of the largest characters on the label, together with the European Union PDO symbol. The applicant group is the Syndicat du Maroilles, based in La Capelle.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-FR-0123, eAmbrosia identifier EUGI00000012906; the protected names are Maroilles and Marolles.
• Four square formats are defined by mould dimension: Maroilles (12.5–13 cm), Sorbais (12–12.5 cm), Mignon (11–11.5 cm), and Quart (8–8.5 cm).
• Minimum ripening periods, calculated from the renneting date, are 35 days for the standard format, 28 days for Sorbais and Mignon, and 21 days for Quart.
• Dairy cows must graze for at least 170 days per year, and at least 80 % of the dry matter of coarse fodder must come from the defined geographical area.

Tasting notes

Picardy-Avesnois cow's milk washed-rind soft cheese, aged 5 weeks minimum (often longer for Vieux Maroilles). Bright orange-red shiny rind, ivory paste, soft supple texture, intensely pungent aroma with assertive farmyard notes, salty-savory flavor with characteristic sticky texture from washing.

HoReCa use

Tarte au Maroilles and Flamiche au Maroilles are signature regional preparations; the cheese also appears on a plateau de fromages and is traditionally paired with beers from northern France rather than wine.

Packaging

• wheel-full-720g
• wheel-full-540g
• wheel-full-360g
• wheel-full-180g
• gift-pack-twin-500g