Photograph of the finished Maroilles chaud

France · Phô mai Maroilles nướng nóng

Maroilles chaud

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Maroilles cheese Maroilles cheese 600 g
  • Photograph of Bread Bread 4 loaves
  • Photograph of Lager beer Lager beer 240 ml
  • Photograph of Apple Apple 4
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Parsley Parsley 60 g
  • Photograph of Dijon mustard Dijon mustard 40 g

Method

  1. 1 Peel away the reddish-orange rind of the Maroilles cheese; that's the saltiest and most flavorful part.
  2. 2 Cut the cheese into 2 cm thick blocks and arrange them in small clay trays.
  3. 3 Pour the beer around the cheese, not on top; the beer at the bottom will melt the cheese while keeping the top puffed up and golden.
  4. 4 Bake at 220 degrees for 12 minutes, or until the cheese surface puffs up and turns brown.
  5. 5 Sauté sliced apples in butter for 4 minutes, then serve with toast, mustard, and pepper.

With an appliance

  • Air fryer 25 min

    Replace step 4: spray a thin layer of oil around the cheese, use a steam cooker at 235 degrees for 8 minutes, rotating the tray at minute 4. The strong airflow shortens the time by about one-third compared to a conventional oven and sears the surface faster.

Start cooking