Maroilles
From a Trappist recipe, over 1,000 years old, this distinctive sticky, orange slab is the favourite of kings, and it’s not hard to see why.
 Maroilles It has an attractive orange rind. But… it’s not coloured with an annatto stained wash like many other orangey coloured cheeses. This is the colour the the particular strain of bacteria that is grown on its surface. As it matures, Maroilles is repeatedly turned and washed with brine. This kills off the usual white moulds, allowing a culture of orange bacteria to develop, giving it a sticky, oily texture. It has an acrid smell, that is quite pungent, but not strong. Inside, the paste is also quite sticky and oily. A pale yellow in colour with little holes and a soft, rubbery bite. The flavour is initially, not strong, but again, distinctly acrid and slightly bitter. However, the flavour increases as you chew. Strangely, the aftertaste is stronger still. The bitter aftertaste fades and is replaced with sweet buttermilkiness. In some ways, it has a strong flavour, yet it is mild. All in all, it provides a complex tasting experience that is rather hard to describe. |
Purchased from the French cheese stall, Brighton station.
Reviewed by Nick & Olympia, 2012
(3/5)