Hauts-de-France: Mining Heritage and Strong Flavors

Maroilles AOP

- Type: Soft cheese with washed rind - Milk: Cow's milk 🌿 - Aging: 5 weeks to 4 months - Pronunciation: /ma.ʁwal/ (mah-RWAHL) - Characteristics: Strong aroma, gentle flavor, square shape

Working-Class Heritage: Beloved by miners for its high protein content and robust flavor, Maroilles represents the working-class traditions of northern France. Despite its powerful smell, the flavor is surprisingly mild and creamy.

Modern Renaissance: Young cheesemaker Khalid Benhamou, whose grandfather was a miner, has revived interest in Maroilles among younger generations by creating recipe videos showing its use in contemporary cooking.

Mimolette

- Type: Hard cheese - Milk: Cow's milk 🌿 - Aging: 2 months to 2 years - Pronunciation: /mi.mɔ.lɛt/ (mee-moh-LET) - Characteristics: Orange color from annatto, spherical shape

Dutch Influence: Created in the 17th century when Louis XIV banned Dutch cheese imports. French cheesemakers created their own version of Edam, adding annatto for the distinctive orange color.

Aging Process: Cheese mites contribute to the rustic, cratered rind of aged Mimolette. These microscopic helpers are carefully managed—a skill passed down through generations and now taught to diverse apprentices at the École Nationale d'Industrie Laitière.

Boulette d'Avesnes

- Type: Fresh cheese with herbs and spices - Milk: Cow's milk 🌱 (often) - Aging: 2-3 months - Pronunciation: /bu.lɛt da.vɛn/ (boo-LET dah-VEN) - Characteristics: Cone-shaped, paprika-coated, intensely flavored

Waste-Not Heritage: Originally made from leftover Maroilles curds, this cheese represents the resourcefulness of northern communities. Mixed with herbs, pepper, and paprika, it transforms humble beginnings into bold flavors.

Modern Variations: Contemporary makers experiment with different spice blends, including harissa versions that honor North African influences in the region.