| 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 |
Boulette de Cambrai is a French cheese that originated in the region of Nord-pas-de-Calais, specifically the city of Cambrai near the Belgian border.
This fresh rindless cheese is made by hand from unpasteurized cow’s milk and is flavored with chives, parsley, tarragon, salt, and pepper.
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
It is shaped into small balls and has a milky, mildly aromatic, and delicious herby flavor. However, it can become bitter if allowed to age for too long.
This cheese is best enjoyed fresh, and its weight is approximately 200 grams.
Boulette de Cambrai Pairings
- Bread: The cheese is recommended to be spread on crusty bread, which can provide a nice contrast to its soft texture.
- Wine: Passe-tout-grain Burgundy and Beaujolais are suggested as wine pairings. These light and fruity red wines can complement the cheese’s herbal and slightly sweet taste.
- Herbs: The cheese itself often contains added ingredients like tarragon, fromage frais, chives, parsley, and seasoning, which can create an interesting pairing with similar herbs in dishes.
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