| Country of Origin | France |
| Region | Flandre-Hainaut, Nord-Pas-De-Calais |
| Classification | Fresh cheese, semi-soft |
| Age | 2 to 3 months |
| Milk | Pasteurized cow’s milk |
| Fat content | 45% |
| Weight | 200 to 300 g (7 to 10 oz) |
| Shape | Cone |
| Diameter | 7.5 cm (3 inches) |
| Height | 10 cm (4 inches) |
| Rind | Washed, flavor-added |
| Aroma | Strong, intense, sharp, pungent, stinky |
| Taste | Mild, spicy, herbaceous |
| Pairing | Full-bodied red wine (Cahors), gin, beer |
| Texture | Creamy, smooth |
| Color | Reddish hue |
| Producerer | Pont du Loup, Fauquet, Leduc |
In the past, this fermier cheese was made exclusively from buttermilk; these days, it is made with the fresh curds of Maroilles and mashed with parsley, tarragon, cloves, and pepper.
Boulette d’Avesnes is shaped by hand, rind wash with beer, dyed with peppery annatto, and dusted with paprika.
Boulette d’Avesnes Tasting Notes
The paprika from the rind gives it a hot peppery bite, while the semi-soft, ivory-colored paste adds a spicy, herbaceous, and sharp flavor.
How to Enjoy (PAIRING)
Pair with any strong, full-bodied red wines, such as Cahors.
A shot of gin or a glass of beer will also bring out its unusual combination of flavors.
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