Baguette laonnaise, losange, dauphin or baguette Thiérache is a variation of Maroilles cheese, a type of washed-rind cheese made from cow's milk. It originates from the region of Thiérache as well as the city of Laon, Picardie, France. The cheese has a 45% fat content, and is typically loaf-shaped and has a supple interior as well as a sticky orange-brown rind. It is matured in a humid cellar with salt water washing for three to four months. The name comes from its shape, a rectangular baguette roughly 15 cm long, with a square section of 6 cm on each side and a weight of 500 g.

Origins

Various origins can be found:

Manufacturing

This cheese is a variation of Maroilles cheese, the only difference lies in the adjonction of Black pepper and Tarragon to the milk curd, before being placed in a mould. All the ingredients are then mixed and worked like Maroilles cheese. Tip: Avoid placing this cheese in a fridge for too long as the rind may dry out and cause the taste to become sour and gives off unpleasant-bitter aftertaste.