Created in the 10th century by a monk from the abbey of Maroilles, this cheese is made in Thiérache, an area called Appellation d'Origine Contrôlée, on the border between the departments of Nord and Aisne. It is considered the king of northern cheeses and presented as the noblest of the strong cheeses. Maroilles are made in a damp cellar where they mature for 3 to 5 weeks depending on size, during which time they are brushed and washed with salt water. This is an important activity that determines the quality of the cheese and gives it a wonderful natural orange color, original taste and specific aromas. Delicate palates can also appreciate it by buying smaller sizes, which are usually milder. Tart Maroilles is an excellent and popular recipe for enjoying this cheese. Maroilles is square in shape, 13 cm on each side and 6 cm thick. It is a soft cow's milk cheese with a washed rind.