Top 11 Nordiste-Pas-de-Calaisien Washed Rind Cheeses

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

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

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

Ch'ti Roux is a French cheese hailing from Nord-Pas-de-Calais. The cheese is made from cow's milk and it's left to age for 4 months before consumption. The most striking thing about this cheese is its deep orange color, a result of annatto and roucou that are added to the milk. The rind is washed with annatto and dark beer, and underneath it, the texture is firm, with irregular eyes dispersed throughout the paste. The flavors are salty, spicy, and intense, with a long peppery finish. It's recommended to pair this semi-soft cheese with a bottle of dark beer or wines such as Beaujolais.Expand

Crayeux de Roncq is a traditional cheese hailing from Roncq in the region of Nord-Pas-de-Calais. This semi-soft cheese is made from cow's milk and ages for 2 months. The word crayeux in the name refers to its chalky center. The rind is washed with beer and salt water. The aromas are distinct, while the flavors are mild, creamy, subtle, and nutty, with a nice, yet unusual aftertaste. Due to the fact that Crayeux de Roncq is produced in limited quantities, it's rarely seen outside the region. It's recommended to pair it with structured red wines such as Graves or Médoc.Expand

Bergues is a French semi-soft cheese produced in the eponymous commune near Dunkirk. The cheese is made from raw, partly-skimmed cow's milk. During the maturation process, it's washed with beer and brine. The texture is smooth, elastic, and supple, while the flavors are sharp and distinctive. After it has been aged for 2 months, it's recommended to grate it, grill it, or bake it with soups, pasta, or vegetable dishes. For the best experience, pair it with a chilled beer on the side.Expand