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.

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

Enjoy

Weight
250 g
(8,75 Ozs)
Maturing
2 to 3 months For US delivery maturing extended over 60 days
Entire
Season
Spring
Summer
Fall
Winter
Pairing wine

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

More info

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