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Boulette d’Avesnes

‘the devil’s suppository’

Boulette d'Avesnes

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.

Cheese and dairy

Text © Dana Facaros

Image by Ancalagon