French Moments is about promoting the French culture and language through its website and social network. Saint Remy was the Bishop of Reims who converted Clovis, King of the Franks to christianity and baptised him on Christmas Day 496. Maroilles is made with unprocessed milk. With coffee, there is no right or wrong way to enjoy it. Created in the 10th century by a monk of Maroilles Abbey, this cheese quickly made a name for itself. Known for its sharp taste, cheddar perfectly complements the pleasing bitter flavor of coffee as well as espresso. The best travel bag for your next trip to France! Vegetarian: No. If you have a full-bodied cup of coffee with low acidity, then you can go with gruyere or smoked mozzarella. Maroilles derives from a cheese called “Craquegnon” made during the seventh century by the monks of the Maroilles Abbey. Heat up the mil to 37 degrees Celsius very slowly. Back: Nord-Pas-de-Calais Food and Gastronomy. Made from pasteurised or unpasteurised cows milk. Cut it up into small cubes and put them in your favorite mug. Susan Macdonald from Australia says it’s the perfect place for a holiday when you’re travelling solo. The most common things added to coffee are sugar and milk. Make sure that you have placed a handkerchief or cheesecloth into the strainer. Protected: What about the iconic Street-Name Plaques of Paris? Make a Maroilles that’s 14 centimeters wide? Both cheeses and coffees have body. The French Christmas Traditions: A Discovery Guide! It is a very smelly cheese – in a good way. It may be also eaten at the end of a meal. To properly create a cheese and coffee pairing will depend on the tasting notes you want and prefer. Place the cheese into an oven-proof dish and put it in your oven. This original recipe is coffee served with a whipped mixture of cheese and eggs. Heat it up once again back to 37 degrees Celsius, stirring continuously from the outside to the center as you wait for the milk to heat up. Thanks for visiting! Allow to sit for a few hours, letting the weight of the pot squeeze any remaining liquid. I love its bustling atmosphere, clean sandy beach, colourful beach huts […], We talk to chef and author Lisa Baker Morgan who splits her life between Los Angeles and Paris. It is a cow’s milk cheese with a soft pâte (uncooked and unpressed) and with a moist, brick red, washed rind. Click here to get your free copy now! Mignon: 11 cm square, 3cm high, weight 350g with a minimum of 180g dry matter. It is one of the most natural pairings ever! Save my name, email, and website in this browser for the next time I comment. The swing bar seats at the Guingette de la Marine, Lille. Here are some of the best cheeses to pair with your favorite cup of coffee. Texture: creamy and smooth. In typical fashion, the monks are often credited with creating the cheese, and I guess by asking the farmers to provide for them, they were the brain trust behind the whole idea. It’s everything quintessential about fromage: the sticky, orange rind; the pudgy, cream-colored paste; the funky, slightly fermented aroma; and the fantastic umami flavor of mushroom and lemon. Gently press with your hands in order to get the excess water out of the curds as well as sticking them together. Any Maroilles you buy must be aged for a minimum of five weeks and a maximum of four months. Hailing from the natural regions of Thiérache and l'Avesnois, tarte au maroilles is a French tart that features cubes or slices of the renowned Maroilles cheese, a soft cow's milk cheese that is distinguished by a nutty and tangy flavor and a rather pungent smell. Maroilles is made exclusively from cow’s milk, it is a soft cheese with a salt water washed rind (a bit like Munster cheese) and known as the King of Cheeses in the north. The young cheese is shaped and put into square molds that must have an inner dimension of 12.5 to 13 centimeters, or about 5 inches. Medieval engraving of a Maroilles merchant. Nicknamed vieux pant, or “old stinker,” Maroilles is characterized by a pungent smell. Quart: 8 cm square, 3cm high, weight 180g with a minimum of 90g dry matter. The more modern cheese coffee is actually pairing different varieties of cheese with coffee. Once the curds are almost in the center, increase the heat very slightly and bringing the mixture to an almost boil. The village is located in the historical Thiérache area, a country made primarily of meadows.