Boulette d’Avesnes

Named after the village Avesnes on the French-Belgian border where it was originally produced, Boulette d’Avesnes is a fresh, soft cow’s milk cheese. Made from Maroilles or buttermilk, and flavored with cloves, parsley, tarragon, and pepper, Boulette d’Avesnes is molded into a cone by hand and then either covered with paprika or dyed with annatto. This rind-washed cheese has a spicy flavor that pairs well with red wine or a French-Belgian beer. Boulette d’Avesnes dates back to the 16th century, and it reeks not only because it is a washed-rind cheese but also because it was often made from leftover cheeses that had been left to dry out for a month, and it is washed in beer and left to age in a basement for three months.

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