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.


Area Nord-Pas-de-Calais	Season Spring - Summer - Fall - Winter	Maturing 2 to 3 months For US delivery maturing extended over 60 days	Pate Uncooked, unpressed soft cheese with a washed rind	Milk Cow