What are the 7 types of cheese

7 top cheeses from northern France

How nice! During the festive season, of course, there will be a cheese platter on the table again. We have a tip for those who still have to think about their cheese selection: Simply choose cheeses from a certain region. These are our favoritesfrom northern France.

1. Maroilles AOP

He is the king of the northern French cheese platter, which also ends up in many dishes in the region, e.g. in onetarte aux maroilles. This raw milk cheese, which was made by monks as early as the 10th century, can be recognized by its square shape, by the yellow to orange colored rind and by the… uh… somewhat intrusive smell. Close your nose and bite into it. The texture is wonderfully creamy and the taste is spicy.

2. Coeur d’Arras

This heart-shaped cheese with the light orange rind belongs to the Maroilles family. Coeur d’Arras is also a mold cheese with an expressive fragrance and character. Not to be confused with the white Neufchâtel cheese, which is also heart-shaped but comes from Normandy and tastes a bit milder.

3. Boulettes d'Avesnes

This red, “suppository” cheese is a real stink bomb, made from the curd des Maroilles and refined with parsley, tarragon and spices (e.g. paprika powder). A spicy cheese whose taste is less intense than its smell suggests.

4. Mimolette or Boule de Lille

Funny. The French also refer to it as a typical Dutch cheese, although it is not known there (anymore). The spherical cheese has been produced in the vicinity of Lille since the 17th century and is recognizable by its striking color: inside as orange as a carrot! Especially the old mimolette, which is a bit crumbly, tastes wonderful and has a hint of hazelnut as an aftertaste.

5. Sablé de Wissant

A raw milk cheese from Wissant, a fishing village on the Opal Coast. The rind of this type of cheese is washed with wheat beer, which gives it a particularly fresh taste. Sometimes this cheese is also breaded so that it looks a bit “sandy” and creates a connection to its place of origin. He is an invention ofBrothers Bernard, a well-known, traditional cheese dairy near Boulogne-sur-Mer.

6. Fleur d’Audresselles

Another cheese from the coastal region of Pas-de-Calais; Fleur d’Audresselles is also made with milk from dune areas. It gets its salty aroma by adding sea salt from Guérande. It is a bit reminiscent of two equally distinctive red mold cheeses from other regions:M.unster (Alsace) andL.ivarot (Normandy).

7. Crémet du Cap Blanc-Nez

Like Sablé de Wissant, he becomes C.rémet du Cap Blanc-Nez made from the milk of cows that graze on the salt marshes above the chalk cliffs along the coast. The salty aroma is good to taste!

Notincluded in this list as in olfactoryThe square red smear cheese turned out to be a little too much of a good thingV.ieux-B.oulogneThis beer-washed cheese smells so pungent that it was crowned the biggest stinker on any cheese board in human and machine odor tests.

For further reading: 10 delicious cheese stinkers from France.

The above mentionedFrères Bernard were able to establish themselves in the area of ​​northern French cheeses (together withaffineur Philippe Olivier) to build a name that is known beyond the borders. Did you know that oneon your cheese farm near the coast too stay can? Part of the estate houses a Logis Hotel with beautiful cottages and a restaurant: La Ferme du Vert.

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Photos: Maroilles (CC-BY Frederique Voisin Demery), Coeur d'Arras (NickyB), boulette d'Avesnes (CC-BY Ancalagon), Mimolette (CC-BY Chris Waits), Wissant (CC-BY Pierre-Yves Beaudouin) , Crémet (CC-BY The Supermat), Fleur Brilleesselles (CC-BY Frères Bernard), Laden (NickyB)