BOULETTE D'AVESNES
Boulette Avesnes comes from North of France and have a strong smell.
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.
Refining takes a minimum of 2 months and the dough is weekly washed with beer. It has a strong flavor, but the taste is quite mild.
Refining takes a minimum of 2 months and the dough is weekly washed with beer. It has a strong flavor, but the taste is quite mild.
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180 g (6.3 Ozs)
Description
- Weight: 180 g (6.3 Ozs)
- Refining: 2 to 3 months For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: Cow
- Treatment: Pasteurized cow's milk
- Dough: Uncooked, unpressed soft cheese with a washed rind
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
Milk, salt, ferments, chloride of calcium, rennet, pepper, tarragon, bread-crumb, paprika
Wine and cheese pairing
- RED WINE: Passetougrain (Pinot Noir, Gamay Noir grapes)
- BEER
Nutritional values
- FOR 100G
- Energy (KJ): 1282
- Energy (KCAL): 309
- Lipides (G): 25
- Saturated fat (G): 18
- Carbohydrate (G): 0.5
- Sugar (G): 0.5
- Proteins (G): 21
- Salt (G): 2.1
Allergens
- Allergens: Milk and dairy products