This block of Maroilles Ducornet has been produced in the traditional way by the Leduc family for three generations on their small dairy in northern France. Made from pasteurized cows milk, this washed-rind cheese is turned regularly during ripening. It's also rinsed in a bath of brine and then brushed for four months. This process results in a sticky, pungent red rind that envelopes a supple and fudgy paste. At times salty, and other times sweet, Maroilles is an iconic cheese with wonderful umami complexity.
Perfect for after-dinner, pair a slice of this cheese with a brown ale or your favourite French cider.