Maroilles

Maroilles

What it is

Tradition dates it to 962, when the bishop of Cambrai is said to have ordered the monks of Maroilles to ripen their cheese longer than they had been. That length is why it survives the oven: it is one of very few soft cheeses that still tastes of itself inside a tart, a flamiche or a beer sauce.

In the kitchen

For a flamiche, use it rindless and straight from the fridge so it grates instead of smearing, about 250 g for a 26 cm tart, and put no salt in the custard — it brings its own.

Goes with

Potato Leek Cream Beer vinegar Rye berries Belgian endive Butter

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