A French cheese commonly referred to as "Vieux puant", which translates to "Old Stinker". It was developed by the monks at the Maroilles monastery in the 10th century, and is one of France's best known strong cheeses.
Maroilles comes in cubes of approximately 5 X 3 inches. It is a washed-rind cheese, and possesses a smooth, shiny rind of a reddish-brown hue. The interior is a pale yellow colour, and has a semi-firm, supple, and slightly pasty texture. It has a four-month ripening period, during which it is regularly treated with beer.
Varieties of Maroilles include Quart, Larron, Boulette, Dauphin, and Sorbais cheeses. Maroilles is best served after meals and for snacks, accompanied by bread and a strong-bodied red wine. Fat content typically hovers around 45-50%.