Interestingly, Vieux Lille old nickname used to be “Stinky macerated”. Vieux-Lille is a Maroilles which maturation phase has been extended for several months. It's rind is repeatdly washed in salt water. After 5 to 6 months, its paste ends up becoming grayish and sticky, while its scent unfolds with force.
This gourmet cheese has a distinct taste of fermentation and salt that connoisseurs adore. Its most classic format is that of a large paving stone, the weight of which oscillates around 750 grams. It benefits from the regional label “Recognized Saveur en Or”. The Hauts de France constitute its almost exclusive consumption area.
Country of origin: Northern France
Portion size: 200Gr
Stuff to consider: Unpasteurized cow milk