How to Make Tarte Au Maroilles
- Preheat the oven to 200 degrees Fahrenheit
- In a pie dish spread the dough.
- Take the cheese and cut it into ½ cm thick per piece. Take the slices and spread them over the dough
- Sprinkle paprika over the cheese covered dough
- In a small bowl break the 3 eggs and beat them swiftly. Start adding the thick cream while you continue to beat the eggs. Then add milk to the mixture and then beat the entire one last time to combine properly.
- Add salt to the mixture and then pour it over the cheese in the pie.
- Bake the dish in the preheated oven for 25 – 30 minutes
- There are more than three hundred kinds of cheese in France which may make even a lifetime insufficient to have a taste. These are often categorized under the soft and hard cheeses depending on the dough's consistency.
- The French are very serious about their cheese along with their champagne. The French cheese is evaluated and patented under the Appellation d’Origine Protege (AOP). This is the certification which dictates that the cheese has been originated from a certain region of France under standard French methods.
- Cheeses do not have any expiration dates. In fact, the older the cheese you buy the better it will be. It will have a very strong scent which means it will also taste scrumptious.
- The Blue Cheese was invented, or discovered, by a Frenchman who forgot his cheese in a cave only to find it months later, and then also discovered that it tastes even better than when it was new.