| Baguette laonnaise | |
| Othernames: | losange, dauphin or baguette Thiérache |
| Country: | France |
| Region: | Thiérache |
| Source: | Cows |
| Texture: | Soft |
| Aging: | 3-4 months |
Baguette laonnaise, losange, dauphin or baguette Thiérache, is a variation of Maroilles cheese,[1] 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 15cm long, with a square section of 6cm on each side and a weight of 500g. [2]
Various origins can be found:
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.[4]