Hauts-de-France · France
Boulette d'Avesnes.
Boulette d'Avesnes hits like a spiced punch—its brick-red coat conceals a soft, yielding paste that floods your palate with bold herbal notes, black pepper bite, and the earthy funk of aged Maroilles. The aroma announces itself unabashedly: barnyard smoke mixed with tarragon and clove. This is a cheese that demands attention, rewarding brave palates with layers of sharp, peppery complexity that linger long after the last bite.
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The story
How it's made.
Why it tastes that way.
Boulette d'Avesnes is made in the Avesnes-sur-Helpe area of northern France near the Belgian border.
It is formed from Maroilles scraps mixed with parsley, tarragon, pepper, cloves, and annatto, giving it a fiery red exterior. Nicknamed 'the devil,' it is one of France's most intensely flavored cheeses.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–3 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Boulette d'Avesnes's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Boulette.
26 pairings across 8 categories.
Wine
Beer & Cider
Fruits & Jams
Where to find it
Cheese counters.
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