• A soft, thick, square cheese from the french/Belgian border region (Aisne and Nord), pale yellow and slightly elastic with a strong taste and smell. It is started with a mixed culture of Streptococcus cremoris, S. lactis, S. diacetilactis and Leuconostoc citrovorum. The curd is drained, moulded and brined and kept so as to allow surface moulds and yeasts to develop when the rind becomes rough and red. It is ripened for 6 months and brine-washed regularly. Contains 50 per cent water, 25 per cent fat and 23 per cent protein and has appellation d’origine status in France. Sold as a quart (180 g), mignon (360 g), sorbais (540 g) and the full Maroilles (720 g).