| Country of Origin | France |
| Region | Nord-Pas-De-Calais |
| Classification | Fresh, soft cheese |
| Age | 1 to 5 days |
| Milk | Raw or pasteurized cow’s milk |
| Fat content | 28.5% to 45% |
| Weight | 280 g (10 oz) |
| Shape | Cone |
| Diameter | 7.5 cm (3 inches) |
| Height | 10 cm (4 inches) |
| Rind | Washed, rindless |
| Aroma | Mild, fresh |
| Taste | Herbaceous, hint of sweetness |
| Beverage pairing | Passe-tout-grain Burgundy, Beaujolais |
| Pairing | Spread on crusty bread, flatbread, toast |
Made by hand in Cambrai, near the Belgium border, where it has long been popular, this cow’s milk cheese is a delicious combination of fromage frais, tarragon, parsley, chives, and seasoning.
Boulette de Cambrai can be consumed throughout the year but best eaten in October, November, December, and January.
Unlike Boulette d’Avesnes, Boulette de Cambrai is always consumed fresh.
Boulette de Cambrai Tasting Notes
This fresh rindless cheese is mildly aromatic and has a deliciously herby flavor, but it will become bitter if allowed to age for too long.
How to Enjoy (PAIRING)
Spread on crusty bread and pair with a light and fruity red wine, such as Beaujolais.
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