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Boulette d'Avesnes

Boulette d'Avesnes, cow milk cheese available to sell

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.

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Spring - Summer - Fall - Winter
2 to 3 months For US delivery maturing extended over 60 days


180 g (6,3 Ozs)

Pairing cheese and wine

Red wine: Passetougrain (Pinot Noir, Gamay Noir grapes) Beer


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