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Cheese from France, Thiérache
Cow milk is soured with mostly mesophilic cultures, set with calf rennet at 32–38 °C, cut into cubes and drained in square moulds for at least 16 hours without pressing. After salting the cheeses rest and grow yeasts for two days, then ripen in humid brick cellars for at least 35 days, brushed or washed with salt water until the rind turns red-orange. Made in 5 steps over 38 days. The longest step, ripen in humid brick cellars, brushed or washed, takes at least 35 days (INAO 2014) and runs at 9–16 °C (INAO 2014). Mesophilic lactic acid bacteria and Brevibacterium linens do most of the fermenting.
| Main step | at least 35 daysSet[inao-mar] | Ripen in humid brick cellars, brushed or washed |
|---|---|---|
| Temperature | 9–16 °CSet[inao-mar] | Ripen in humid brick cellars, brushed or washed |
| Acidity | pH 5–6.9Measured[karamoko2024] | Ripen in humid brick cellars, brushed or washed |
| Cow milk · Raw, thermised or pasteurised; skimming is allowed, but the protein may not be adjusted[inao-mar] | |
| Lactic cultures · Mostly mesophilic; added within 72 h of the oldest milking[inao-mar] | |
| 18–30 mL per 100 L of milk | Calf rennet · For rennet with 520 mg chymosin per litre[inao-mar] |
| Salt · Dry salt, dry salt then brine, or brine alone[inao-mar] | |
| 30 g salt per litre | Washing brine · Brine used to wash the rind in one study, with red-smear cultures[karamoko2024] |
| Starter | mostly mesophilic lactic cultures; ripening flora may be added to the milk |
Total time across the recorded steps: 38 days
What changes: Cultures sour the milk a little, then calf rennet sets it
Output: coagulum.
Microbes at work in this step
mesophilic lactic bacteria sour the milk before it sets
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Maroilles is square because its moulds were made from local hardwood that does not bend. Its curd is cut and drained without washing or pressing, given two days to grow yeasts, and then brushed or washed in humid brick cellars. Vieux-Lille is Maroilles washed in brine for months until it turns grey.
Every number is labelled with how it is known. How this atlas is made
The specification says the monks of the abbey of Maroilles first made the cheese around 960, and from the 10th century the right to make it spread to nearby villages. It became an appellation by decree on 24 May 1976.
