Description
Origin: France, Nord Pas de Calais
Milk : Raw
Texture : washed rind
Fat (%) : 28
Pairing : Red wine
Seasonality : May-August
Animal : Cow
Intensity : Strong
Appearance : Soft
AOP: Yes
Pregnant women: No
Shop
Maroilles Fermier – half piece 360g
$125
Square and made of cow’s milk, Maroilles is the most famous cheese from northern France. It’s a lovely golden colour, with a rich,oily soft texture and meaty, salty, lemony taste. Its nickname is ‘vieux paunt’ – old stinker – which gives you some idea of the aroma. 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. Another cheese invented by those versatile monks, Maroilles was the favourite of many French kings. Today it appears in all kinds of dishes like eggs en cocotte and the classic Tarte au Maroilles, a doughy cheesey delight worth tracking down next time you hop on the Eurostar to Lille.Maroilles is a cheese’s cheese, the kind that is respected by any good turophile (gourmet/connoisseur of cheese).
Price is by half cheese (about 360g)
Best before: 1 week after the delivery
RelatedProducts
Blue Stilton DOP – 200g
$80To be called “Blue Stilton” the cheese must be made from local pasteurized milk in Derbyshire, Leicestershire or Nottinghamshire counties. Currently only six dairies are licensed to produce Stilton Cheese. Blue Stilton must be unpressed, allowed to form its own crust, and produced in the traditional cylindrical shape, with blue veins extending from the center and “have a taste profile typical of Stilton”. Blue Stilton is aged for a minimum of nine weeks which creates a semi-soft creamy cheese that gets crumblier as it ages. Blue Stilton gets its distinct blue veins from “penicillium roqueforti” (blue mold spores) created by introducing air into the core of the cheese with stainless steel needles. Blue Stilton provides a milder flavor than both Gorgonzola and Roquefort, and is ideal in soups, salads and dips, dressings and sauces. Sweet wines pair particularly well with Stilton such as Port or a sweet sherry. Blue Stilton is paired with Double Gloucester to make the visually stunning Hunstman cheese. This two British cheeses are layered together to create the ideal flavor combination, perfect in soups or chili or when eaten as a dessert cheese. Blue Stilton, in wheel or crock format, is a very popular Christmas Gift in the UK and the US.
White Stilton
Portion of 150g
Best before: 1 week after the delivery
Bleu des Causses – 200g
$67Bleu des Causses is a French blue cheese made from milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979. Traditionally, the cheese was made from a mixture of sheep’s milk mixed either with cow’s or goat’s milk. But according to French cheese laws, the cheese came to be made exclusively from cow’s milk. Bleu des Causses has a high-fat content of 45% and is matured for at least seventy days. However, the cheese can also be matured for up to six months in Gorges du Tarn’s natural limestone caves to develop a full and fine flavour. The cheese is similar to Blue d’Auvergne in many ways, despite Bleu des Causses having a noticeably firmer, creamier texture and spicy flavours. Bleu des Causses produced in winter and summer slightly differ in texture and flavour. Cheeses made in winter are light in colour than their summer equals. The winter produce also tends to be slightly drier. A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce brings out their unique grassy and clover flavours.
Portion of 150g
Best before: 1 week after the delivery
Brie with Summer Truffle – 200g
$199This exceptional product is made of Nangis Brie, which is less strong and is able be in perfect synergy with the truffle. The cheese is cut into two then coated with a summer black truffle preparation (2.5/), mascarpone cheese and the creamy part of the brie, then closed again.
Slice of 100g
Eat by date: 4 days after the delivery
Cheese Platters
$399Order an cheese assortment with dried fruits, black cherry jam and pate de fruits. This mix comes with stickers to know the type of cheese.
80 to 120g per person, minimum 4 to 6 people
Eat by date: 4 days after the delivery
Sainte-Maure de Touraine – 250g
$150A soft pate goat cheese, medium intensity and 2 weeks maturation.
Piece of 250g AOP certification (protected designation of origin)
Eat by date: 10 days after the delivery