Division 4.6 Link

The monks of the Abbaye of Maroilles, founded in the seventh century, perfected the production method for this cheese around 960. From the 11th century, the right to produce the cheese was extended to the neighbouring villages. The abbots improved the breed of cattle in line with the climate and cheese production. The designation was legally recognised on 17 July 1955.

This designation originates in the natural region of Thiérache, around the town of Maroilles and its abbey, with its cool and damp climate, and impermeable soil that produces such good grass that the cattle are exclusively grass-fed. The monks’ know-how, passed on to the surrounding population, has allowed the Maroilles to develop harmoniously.