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Developed in the 10th century by a monk from the Maroilles Abbey, this cheese is made in the Thiérache region of origin, on the border between the Nord and Aisne departments. It is considered the king of northern French cheeses and matures for 3 to 5 weeks, depending on the format. He is brushed and washed with salt water. This process has a major impact on the quality of the cheese and gives it its beautiful natural orange colour.
Maroilles has been labeled with the European AOP (Protected Designation of Origin) seal since 1976.
The red European AOP seal (appellation d'origine protégée = "protected designation of origin") guarantees the consumer that all production stages take place exclusively in the defined geographical area of the designation, from the production of the milk to the maturing of the cheese.
In France, 45 types of cheese, 3 types of butter and 2 types of cream are labeled with the European seal "AOP".
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