Recipe: Gourmet Croutons Gratinéed with Vieux Lille

Vieux Lille is a Maroilles cheese preserved in brine, also called Puant de Lille because of its smell. But as soon as it heats up, this odor disappears and the taste becomes round, almost sweet. Of course, you can replace it with any gratinéing cheese from your region: Époisses, Munster, Reblochon. The trick is to broil it at the very last moment, just before serving. During my time working in the north of France, I tested their regional cheeses and brought them up to date on the menus I was responsible for. That's how I discovered Vieux Lille, this Maroilles preserved in brine that smells quite strong. It's also called Puant de Lille, but when it melts, its taste isn't. Of course, you can remake this little recipe with all the gratinéing cheeses from your region.