Made in Avesnes-sur-Help, Boulette d’Avesnes is not a cheese to mess with. Its apt nickname is ‘the devil’s suppository’. Members of my family, who adore strong cheeses, once had it at restaurant and were reminded of trenchfoot. You’ve been warned!
It’s made from fresh leftover Maroilles mixed with cloves, parsley and tarragon, formed into a cone and rolled in paprika or roucou. The fermier version is washed in beer, which makes it even more piquant.
Image by Ancalagon