Top 16 Nordiste-Pas-de-Calaisien Cheeses

Fromagerie Sainte Godeleine - Les Frères Bernard is a family-owned cheese dairy established in 1990, located on the picturesque Côte d’Opale in the Hauts-de-France region of France. With a tradition spanning over three decades, this small yet renowned dairy produces authentic French cheeses using milk sourced from local farms within a 20-kilometer radius. Their cheeses are crafted using traditional methods, with meticulous attention to every detail in the production process. The assortment includes a wide range of cheeses with diverse flavors and textures, from mild and creamy to more intense and aromatic varieties. Among their most famous products are Sablé de Wissant, a cheese aged with local beer, Fort d’Ambleteuse, which gains its unique flavor through cider brushing, and Camembert du Boulonnais, handcrafted from raw milk. The dairy places special emphasis on preserving local heritage and authenticity while offering customers an unforgettable gastronomic experience. Since 2018, the dairy has expanded its offerings by opening a modern store at its production site, allowing visitors to taste their products in a welcoming environment. This dairy is not only a symbol of exceptional cheesemaking but also a testament to local pride and dedication to quality, making it an unmissable destination for cheese enthusiasts and lovers of traditional French flavors.Expand

César Losfeld is a distinguished French cheese affineur (cheese ager) established in 1871, located in Roubaix, France. The company specializes in the maturation of traditional cheeses from the northern regions of France, with a particular emphasis on Mimolette. Founded by Sophie-Adélaïde Losfeld, the business began by purchasing cheeses from local markets to sell to the bourgeoisie of Roubaix and Tourcoing. As demand grew, her husband, César, joined her, leading to the establishment of the brand César Losfeld. ​ Expand

Maroilles is a soft cheese made from cow's milk and produced in four sizes, with a reddish-orange rind. It has been made in the Nord-Pas-de-Calais region in France since the 10th century and must mature for at least 35 days. Unlike most other cheeses, it comes in the shape of a square and when it is fully matured, it develops an intense, pungent aroma with a flavor reminiscent of that of smoked bacon. It has a nutty, mushroomy taste and the texture is soft and oily. As it is a strong cheese (it smells so strong that it has been nickname "old stinker"), pair it with red wine, light beer or a French cider.Expand

Visually reminiscent of a dusty cannonball, mimolette is a semi-hard French cheese originating from the area around Lille, which is the reason why it’s also known as boule de Lille. Made from cow’s milk, it’s left to age anywhere from 2 months to 2 years. The cheese is characterized by its orange color (coming from annatto), fruity aroma, and chewy texture, while the flavor is nutty, salty, and buttery with a fudgy finish. Mimolette’s rind is infamously hard and tough to crack, and its appearance is the result of cheese mites which have been intentionally introduced in order to add flavor to the cheese as they burrow through it.Expand

Abbaye du Mont des Cats is a French cheese produced by monks in the eponymous monastery in Godewaersvelde. The cheese is made with pasteurized cow's milk. It matures for a minimum of one month, during which it is washed with brine and dyed with roucou – a natural dye derived from annatto shrub. Mont des Cats has a floral aroma and a smooth and supple texture with occasional holes, while the flavors are salty, hay-like, and milky. It is traditionally consumed as a breakfast cheese with coffee.Expand

Boulette d'Avesnes is a French cheese made with cow's milk. The cheese is characterized by its conical shape. It is flavored with tarragon, cloves, parsley, and pepper. The rind is traditionally washed with beer and colored with paprika, imparting a reddish hue to the cheese. The aroma is pungent and stinky, the textures are smooth and creamy, while the flavor is sharp, strong, and peppery. The cheese matures for 2 or 3 months in humid cellars. Originally, Boulette d'Avesnes was made using the leftovers from cheeses which hadn't formed correctly in the molds. It is recommended to pair this cheese with a glass of beer or gin on the side.Expand

Gris de Lille (also known as Puant de Lille, Vieux Lille, and Puant Macere) is an extremely pungent French cheese produced in the region of Nord-Pas-de-Calais. The cheese is made with cow's milk, and it is washed in brine for three months. Its texture is semi-soft and slightly elastic, while the flavor is salty and strong. The cheese is produced in square blocks, and the northern miners used to enjoy it while working down in the pit. It is recommended to serve this unique cheese with a glass of strong beer or a cup of black coffee on the side.Expand

Dauphin is a French cheese originating from Nord-Pas de Calais. The cheese is made with pasteurized cow's milk and it's left to age for 3 to 4 months. Underneath its washed rind, Dauphin hides a firm-textured body with a yeasty aroma. Due to the addition of tarragon, parsley, cloves, and black pepper, the flavor is strong and spicy. It is recommended to pair it with beer. Interestingly, the cheese was named after Louis XIV's son Dauphin, and later on, the cheese was even shaped into a dolphin, but nowadays it is mostly sold in a hexagonal shape.Expand

Sablé de Wissant is a French cheese hailing from Wissant in the region of Nord-Pas-de-Calais. The semi-soft cheese is made from raw cow's milk and ages for 7 weeks. It's rolled in bread crumbs to give it a rough and sandy rind after which it's named – the name of the cheese means Sandy from Wissant. The rind absorbs the local beer in which it is washed during the maturation period. The texture is supple, rich, creamy, and dotted with tiny eyes. The aromas and flavors are yeasty and slightly sweet (because of the beer), with a pungent and barnyardy finish. Due to its distinctive visual appearance, Sablé de Wissant is often used on cheeseboards. It's recomended to serve it with a glass of Champagne or a light ale.Expand

Ecume de Wimereux is a traditional cheese produced in Wierre-Effroy in Pas-de-Calais. The cheese is made from raw cow's milk and cream, and it's usually left to age from 3 days to 3 weeks before consumption. Underneath its bloomy rind, the texture is soft, chalky, and creamy. The flavors are fruity and creamy. The cheese comes in two versions – fresh, from 3 to 7 days of aging, and aged, from 2 to 3 weeks of aging. Although Ecume de Wimereux can be enjoyed throughout the year, the flavors are believed to be the best in spring and autumn.Expand

Domino is a farmhouse French cheese originating from Vendegies-sur-Ecaillon. The cheese is made from raw goat's milk. Underneath its ashy-and-white natural rind, the texture of this brick-shaped cheese is soft, dense, smooth, and melting. The aromas are reminiscent of hazelnuts and hay, while the flavors are sweet, goaty, and fresh, with a nice aftertaste in the mouth. The flavors will become even stronger if the cheese is left to age further. Expand

Chaud biloute is a traditional cheese originating from the city of Saint-Aubin in the Nord department. The cheese is made from thermized cow’s milk, and it’s sold in a wooden box. After 4 weeks of maturation in cellars, it’s ready for consumption. Underneath its brine-washed rind, the texture is soft, yielding, supple, and dotted with irregular eyes throughout the paste. The aromas are slightly pungent due to the washed rind, while the flavors are milky and creamy. This cheese is typically placed in the oven for a few minutes until it becomes gooey and runny, and it’s then served as an appetizer with fresh bread or a crusty baguette. It’s recommended to pair it with a glass of Burgundy-style red wine or beer.Expand