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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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Matière grasse (%) : 25
Protides (g) : 21
Lipides (g) : 25
Mat. gras. acides gras sat. (g) : 18
Glucides (g) : 0.5
Sel (g) : 2.1
Valeur énergétique kCal : 309
Valeur énergétique Kj : 1282
Traitement du lait : Lait de vache pasteurisé / Pasteurized cow's milk / Leche pasteurizada de vaca / Pasteurisierte Kuhmilch / O leite de vaca pasteurizada / Latte di mucca pastorizzata
Ingrédients : Lait, sel, ferments, chlorure de calcium, présure, poivre, estragon, chapelure, paprika / Milk, salt, ferments, chloride of calcium, rennet, pepper, tarragon, bread-crumb, paprika / Leche, sal, fermentos, cloruro de calcio, cuajo, pimienta, estragón, pan rallado, paprika / Milch, Salz, Fermente, Kalziumchlorid, Renne, Pfeffer, Estragon, Paniermehl, Paprika / Leite, sal, fermento, chlorure de cálcio, o coalho, poivre, estragão, chapelure, páprica / Latte, sale, fermento, cloruro di calcio, caglio, pepe, estragone, pangrattato, paprica,
Allergènes : Laits et produits laitiers / Milk and dairy products / Leches y productos lácteos / Milch und Milchprodukte / Leite e produtos de leiteria / Latti e prodotti lattieri
Spring - Summer - Fall - Winter
2 to 3 months For US delivery maturing extended over 60 days


250 g (8,75 Ozs)

Pairing cheese and wine

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