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....
Meule de Savoie is a from the same family as Gruyère. It's a cooked pressed hard cheese.
The taste is smooth and fruity and stronger when his older.
Maturing period is around 10 to 12 months. You can use this cheese in the traditional Fondue...
This is a cheese produced in Savoie (alps mountain). It's a tomme (similar production method as tomme de Savoie) but completly different way of maturation. In fact, during its maturation period, this cheese is regulary washed with salted water...
