Maroilles Fauquet

The bold legacy of Northern France

Maroilles Fauquet

The bold legacy of Northern France


A strikingly well-known French cheese, the robust Maroilles hails from the caverns of monasteries in the 7th century. Years later, Paul Fauquet perfected the cheesemaking process in 1925, brining and curing the Maroilles to bring out the brick red rind after 4-6 washes. Now, the cheese gives you an unforgettably aromatic experience and is known as the cheese of the North. At a young age, the cheese is called a “Maroille Blanc,” having not developed its characteristically bold flavor. But at its prime, cut into the dark, uniquely square rind of this cow’s milk cheese, and you’ll find a golden-yellow center that is delectably oily. At first salty and tangy, each bite ends with a lingering taste of sweetness. Complement the briny flavors with cured salmon, open a bottle of Châteauneuf-du-Pape, and enjoy the legacy of the French monks.


Nutrition Facts

About Servings Per Container
Serving size 1oz. (30g)
Amount per serving
Calories 100

Amount % Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 280mg 12%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Includes 0g Added Sugars 0%
Protein 6g

Vitamin D 0mg 1%
Calcium 156mg 10%
Iron 0mg 0%
Potassium 0mg 0%

*The Daily Values tells you how much a nutrient in a serving of food contributes to a daily diet.

appetizing pairing by roland barthélémy

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