Boulette d’Avesnes

Avesnes is the name of the village in the north of France near the Belgian border where this cheese originated.
In the past, Boulette d’Avesnes was made with buttermilk (the residual milk remaining after the manufacture of butter) but today it is made using Maroilles paste. This paste is crushed and mixed with tarragon, parsley, pepper and other seasonings before being shaped into a small ball – hence the name – or cone. The rind is reddened either by adding annatto (a natural coloring) or paprika.

Boulette d’Avesnes is easily recognizable with its brick-red color, its original shape, and its pronounced aroma. Its ivory-colored paste is crumbly and grainy, dotted with green and brown seasonings.

Its taste is as pronounced as its aroma. The tarragon taste is persistent.