Maroilles belongs to the category of soft cheeses and washed rind: its production technique is similar to Pont Léveque and Munster, but it has a special flavour that can only be found in Thiérache.
The curd is shaped and salted before being removed from its mould. This "Maroilles blanc" is dried in a ripening room where it is covered with a natural flora, the geotrichum.