Check out 
Boulette d'Avesnes
This fermier cheese is named after Avesnes, a village near the Belgian border. It is made from buttermilk or Maroilles, flavoured with parsley, pepper, tarragon, and cloves, then shaped by hand and dyed with annatto or covered with paprika. Affinage takes a minimum of 2 months and the dough is weekly washed with beer.
http://www.fromages.com/ Fromages.com Avenue Vatel37000 TOURS
FRANCE +33 2 47 66 17 17 info@fromages.com Fromages.com - The best of french cheeses - le meilleur des fromages français. http://www.fromages.com/media/uploads/fromage/detail_268_1.jpg
This fermier cheese is named after Avesnes, a village near the Belgian border. It is made from buttermilk or Maroilles, flavoured with parsley, pepper, tarragon, and cloves, then shaped by hand and dyed with annatto or covered with paprika. Affinage takes a minimum of 2 months and the dough is weekly washed with beer.
 |
|
|
|
|
|
Area
Nord-Pas-de-Calais |
Season
Spring - Summer - Fall - Winter |
Maturing
2 to 3 months For US delivery maturing extended over 60 days |
Pate
Uncooked, unpressed soft cheese with a washed rind |
Milk
Cow |
Pieces
Weight
180 g (6,3 Ozs)
Pairing cheese and wine
Red wine: Passetougrain (Pinot Noir, Gamay Noir grapes) Beer
