TABLE OF CONTENTS
Best Nord Raw Milk Cheese Types
Maroilles is a soft cheese made from cow's milk and produced in four sizes, with a reddish-orange rind. It has been made in the Nord-Pas-de-Calais region in France since the 10th century and must mature for at least 35 days. Unlike most other cheeses, it comes in the shape of a square and when it is fully matured, it develops an intense, pungent aroma with a flavor reminiscent of that of smoked bacon.
It has a nutty, mushroomy taste and the texture is soft and oily. As it is a strong cheese (it smells so strong that it has been nickname "old stinker"), pair it with red wine, light beer or a French cider.
THE BEST Maroilles Cheeses
Domino is a farmhouse French cheese originating from Vendegies-sur-Ecaillon. The cheese is made from raw goat's milk. Underneath its ashy-and-white natural rind, the texture of this brick-shaped cheese is soft, dense, smooth, and melting. The aromas are reminiscent of hazelnuts and hay, while the flavors are sweet, goaty, and fresh, with a nice aftertaste in the mouth.
The flavors will become even stronger if the cheese is left to age further.
Aumonière de l'Ecaillon is a traditional cheese produced in the city of Vendegies-sur-Ecaillon. The cheese is made from raw goat’s milk, and it’s left to age for at least three weeks before consumption. It’s shaped like a square cobblestone with a hole in the center.
Underneath its natural rind, the texture is soft, dense, smooth, and slightly melting. The aromas are reminiscent of hay and dried fruit, while the flavors are fresh, delicate, and goaty, with a nice aftertaste. When tasting the cheese in restaurants, the central hole is sometimes filled with figs, fruit jams, or a tapenade.
Crayeux de Roncq is a traditional cheese hailing from Roncq in the region of Nord-Pas-de-Calais. This semi-soft cheese is made from cow's milk and ages for 2 months. The word crayeux in the name refers to its chalky center. The rind is washed with beer and salt water.
The aromas are distinct, while the flavors are mild, creamy, subtle, and nutty, with a nice, yet unusual aftertaste. Due to the fact that Crayeux de Roncq is produced in limited quantities, it's rarely seen outside the region. It's recommended to pair it with structured red wines such as Graves or Médoc.
Bergues is a French semi-soft cheese produced in the eponymous commune near Dunkirk. The cheese is made from raw, partly-skimmed cow's milk. During the maturation process, it's washed with beer and brine. The texture is smooth, elastic, and supple, while the flavors are sharp and distinctive.
After it has been aged for 2 months, it's recommended to grate it, grill it, or bake it with soups, pasta, or vegetable dishes. For the best experience, pair it with a chilled beer on the side.
Boulette de Cambrai is a French cheese originating from the region of Nord-pas-de-Calais, and it is named after the city of Cambrai, near the Belgian border. This rindless cheese is made with cow's milk and flavored with chives, parsley, and tarragon.
It is shaped into small balls and has a milky, herbal, slightly sweet flavor. Boulette de Cambrai is always consumed fresh, and if allowed to age for too long, it will develop a bitter flavor. It is recommended to spread it on crusty bread and pair it with light and fruity red wines.
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