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 in a 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