5 relatively unknown French cheeses that should be on your next cheese board:
Cow’s milk cheeses of this type have been made in France since the middle ages, though Barthélemy says today’s leading producer—Paul Fauquet—“was founded in 1925.” In general, “the making of the Maroilles is similar to the Pont Leveque or Munster.”This cheese “features a distinctive bright orange rind and a creamy, unique, salty tang.” It is during the ripening, with brining and regular brushing, that “its orange color develops, and its bouquet emerges, with a sweet lingering aftertaste.
For purists who like to sample the cheeses without accompaniament, follow his simple tasting rules. "For hard cheeses," says Barthélemy, "you take a very small portion in your hand and roll the piece between two of your fingers" . After, break the cheese in half to smell it—"this will give you cues on the aromas – floral, wood, earthy, honey, etc.
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