Originating from Thiérache, on the borders of Picardy and the North, and formerly called "craquegnon", it has been made from raw, thermised or pasteurised milk by the monks of the Maroilles Abbey since the 7th century. It was when they decided to increase its maturation that this cheese took on the name "Maroilles". The heart of this thick cheese remains chalky for a long time. It has a very mild flavour but with a strong character, especially with the rind
Ingredients
Pasteurised cow's milk, salt, lactic ferments (including milk), flavouring ferments, rennet
Allergens Contains Milk, Milk
Nutritional information 100 g
Energy 1354 kJ Energy 326 kcal Fat 26 g of which saturated fatty acids 17 g Carbohydrates <0,5 g of which sugars <0,5 Protein 23 g Salt 2,2 g
Savoyard Reblochon PDO 450 g
Ingredients
:Raw cow's milk, lactic and ripening ferments (contains milk), salt, animal rennet, rind colouring: annatto.
Storage advice
Before opening: Store between +4°C and +8°C. After opening: keep between +4°C and +8°C and consume quickly.
