Food and wine pairing

Boulette de Cambrai

France. Hauts-de-France. Pas de Calais. Avesnes.

Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.

Ripening : 3 to 6 weeks.

Beer(s)

Serve at 06-09°C or 43-48 °F.

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Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Prefer a pairing with a wine aged 1 to 2 years old.

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Beer(s)

Serve at 06-08°C or 43-46 °F.

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Still red wine(s)

Serve at 12-14°C or 54-57 °F.

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White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

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Still red wine(s)

Serve at 15-17°C or 59-63 °F.

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Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Serve with the most mature cheeses.

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Still red wine(s)

Serve at 16-18°C or 61-64 °F.

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