In the program "Historically yours", Olivier Poels explains to us the origins of Maroilles.

A cheese that is talked about because of its pronounced and incomparable smell, to dethrone the Camembert.

And if you can't taste it raw, we offer you a pie recipe to warm up. 

The maroilles has returned to the forefront with Dany Boon's film,

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It is one of those cheeses with ancestral know-how that we are envious of.

In the program "Historically yours", Olivier Poels looks back on the history of this product and gives us a tart recipe that will suit even those put off by the strong taste and the pronounced smell of maroilles.

A noble cheese 

Contrary to what its smell might lead us to believe, Maroilles is a cheese considered by the highest levels of society. To understand its rise, you have to go back to its origins. "Maroilles is a cheese from the north of France", explains Olivier Poels. "It appears in the 7th century, in the village of Maroilles, which once housed a very important abbey. An ordinance summoned the peasants of the region, on the day of Saint-Jean-Baptiste (June 24), to transform the milk of their herds in cheese and bring it to the monks on Saint-Rémy Day, 100 days later! "

Logical when you know that Maroilles is a long maturing cheese.

It takes a total of 3 months of rest to get the best of the aromas.

"It quickly established itself as a very high quality cheese and became a royal delicacy. Moreover, it was served at court. Unfortunately, during the Revolution, the abbey where the Maroilles was kept was destroyed and the cheese fell somewhat into oblivion ... but the craftsmanship and tradition has persisted in the farms. "

So much so that in 1986, it became a cheese with a protected designation of origin. 

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Why does Maroilles smell so strong? 

Maroilles is known for its very strong smell.

"A hallmark that it owes to its rind made up of lactic matter, bacteria and fungi. And over time, bacteria and fungi will develop. And it is these bacteria and fungi that are very typical. of the Maroilles appellation, because they are local bacteria, which will forge the olfactory identity of the cheese ", explains Olivier Poels.

The maroilles pie:

Ingredients : 

- 1 puff pastry


- 2 eggs


- ½ maroilles


- 20 cl of liquid cream


- 10 cl of northern beer


- Salt / pepper

The steps of the recipe: 

1. Scrape the crust of the maroilles and cut it into pieces.

2. Mix it with the other ingredients.

3. Roll out the dough in a mold.

4. Pour in the preparation.

5. Bake at 180 ° for 40 minutes.