Origin France JANIER
MASTER CHEESEMAKER : JANIER, FROM FATHER TO SON SINCE 1880. In the Janier family, the passion for cheese has been transmitted from father to son for more than a century.
Christian Janier wears a tricolor collar. It is in this detail that live all the excellence of his know-how. After being named Meilleur Ouvrier de France (Best Worker of France : is a craftsmen competition in France, held every four years) in 2000, he accepted the Presidency of the Meilleur Ouvrier de France of the Rhône.
This fermier cheese is named after Avesnes, a village near the Belgian border. It is made from buttermilk or Maroilles, flavoured with parsley, pepper, tarragon, and cloves, then shaped by hand and dyed with annatto or covered with paprika. Affinage takes a minimum of 2 months and the dough is weekly washed with beer. It has a strong flavor, but the taste is quite mild.