eh! Not strong enough for us. I was hoping for a more cheesecake experience. Might be good for a grilled cheese, which I like to call "girled cheese".
Maroilles is like the sun—intense, luscious, and golden. Take a bite and feel the warm French rays light up your face and excite your palate with its tangy sweetness.
Maroilles is holding the PDO seal (Protected Denomination of Origin).
A history from the monasteries
A strikingly well-known French cheese, the robust Maroilles hails from the caverns of monasteries in the 7th century. Years later, Paul Fauquet perfected the cheesemaking process in 1925, brining and curing the Maroilles to bring out the brick red rind after 4-6 washes.
No comments:
Post a Comment