Boulette d'Avesnes white

Garlic and Herbs

 

 

This fermier cheese is named after Avesnes, a village near the Belgian border.

 

It is made from buttermilk or Maroilles, flavoured with garlic and herbs, then shaped by hand.

 

Affinage takes a minimum of 2 months and the dough is weekly washed with beer.

 

It has a strong flavor, but the taste is quite mild.

Weight
180 g
(6,3 Ozs)
Maturing
2 to 3 monthsFor US deliverymaturing extended over 60 days
Pieces
Season
Spring
Summer
Fall
Winter

Pairing wine

Beer

More info

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