It is said that this cheese has been created in the 10th century by a monk, Maroilles in northern France. It usually has a square shape with brick-red, smooth, washed rind. The pâte is soft and oily. It has a powerful aroma suggesting fermenting fruit and the flavour reminds smoky bacon. The period of maturation is from five weeks to four months as the cheese can be eaten young, when it is still chalky in the centre and has bitter rind. During this time, the cheese is regularly turned and brushed and the rind changes its colour from yellow to orange and finally red. This process is very important because repeated turnings promote the development of bacteria that forms the rind. This cheese is produced in various sizes and the content of fat is about 45 per cent.