Hauts-de-France Washed Rind Cheeses

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 o... READ MORE

Chaud biloute is a traditional cheese originating from the city of Saint-Aubin in the Nord department. The cheese is made from thermized cow’s milk, and it’s sold in a wooden box. After 4 weeks of maturation in cellars, it’s read... READ MORE

Abbaye du Mont des Cats is a French cheese produced by monks in the eponymous monastery in Godewaersvelde. The cheese is made with pasteurized cow's milk. It matures for a minimum of one month, during which it is washed with brine and dye... READ MORE

Boulette d'Avesnes is a French cheese made with cow's milk. The cheese is characterized by its conical shape. It is flavored with tarragon, cloves, parsley, and pepper. The rind is traditionally washed with beer and colored with paprika, ... READ MORE

Dauphin is a French cheese originating from Nord-Pas de Calais. The cheese is made with pasteurized cow's milk and it's left to age for 3 to 4 months. Underneath its washed rind, Dauphin hides a firm-textured body with a yeasty aroma. Due... READ MORE

Abbaye de Belval is a traditional cheese that's also known as Belval or Le Trappiste de Belval. The cheese is produced in the region of Picardy by Trappist sisters and it's made from raw cow's milk. Belval matures for 60... READ MORE

Gris de Lille (also known as Puant de Lille, Vieux Lille, and Puant Macere) is an extremely pungent French cheese produced in the region of Nord-Pas-de-Calais. The cheese is made with cow's milk, and it is washe... READ MORE

Sablé de Wissant is a French cheese hailing from Wissant in the region of Nord-Pas-de-Calais. The semi-soft cheese is made from raw cow's milk and ages for 7 weeks. It's rolled in bread crumbs to give it a rough and sandy rind afte... READ MORE

Guerbigny or Coeur de Marie is a French cheese hailing from the eponymous village in Somme. The cheese is made from raw cow's milk. Underneath its sticky washed rind, the texture is soft and smooth. The aromas and flavors are str... READ MORE

Baguette Laonnaise is a French cheese originating from the town of Laon. This semi-soft cheese is made from pasteurized cow's milk, either at creameries or industrially. Underneath its washed rind, the texture is supple and open. The chee... READ MORE

Rollot is a French cheese hailing from the eponymous commune in the Somme department in Picardy. The semi-soft cheese is made from cow's milk and ages from 6 to 8 weeks. It's usually round, but in recent years the factory-produced version... READ MORE

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 wa... READ MORE

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, a... READ MORE

Vieux-Boulogne is a French cheese made from raw cow's milk in the Pas-de-Calais region. The cheese was invented by Antoine Bernard and Philippe Olivier in 1982. Its body is soft and elastic, surrounded by a reddish-orange rind that's wash... READ MORE

Ch'ti Roux is a French cheese hailing from Nord-Pas-de-Calais. The cheese is made from cow's milk and it's left to age for 4 months before consumption. The most striking thing about this cheese is its deep orange color, a result of annatt... READ MORE