Cambrai

Bêtise de Cambrai is a popular candy and a specialty of the town of Cambrai. Their original flavor is mint, but nowadays there is a great range of flavors such as apple, chocolate, violet, and cherry. The candies are usually decorated with a caramel stripe which gives them extra sweetness. ... Read more

Boulette de Cambrai is a French cheese originating from the region of Nord-pas-de-Calais, and it is named after the city of Cambrai, near the Belgian border. This rindless cheese is made with cow's milk and flavored with chives, parsley, and tarragon. It is shaped into small balls and ha... Read more

The crisp, buttery palets de dames (lit. ladies' pucks) are a specialty of the North of France and Belgium, and they are found in virtually any pâtisserie. These delectable cookies are typically covered with apricot jam and lemon-flavored sugar icing, while some varieties are flavo... Read more

Visually reminiscent of a dusty cannonball, mimolette is a semi-hard French cheese originating from the area around Lille, which is the reason why it’s also known as boule de Lille. Made from cow’s milk, it’s left to age anywhere from 2 months to 2 years. The c... Read more

Maroilles is a soft cheese made from cow's milk and produced in four sizes, with a reddish-orange rind. It has been made in the Nord-Pas-de-Calais region in France since the 10th century and must mature for at least 35 days. Unlike most other cheeses, it comes in the shape of a square an... Read more

Aumonière de l'Ecaillon is a traditional cheese produced in the city of Vendegies-sur-Ecaillon. The cheese is made from raw goat’s milk, and it’s left to age for at least three weeks before consumption. It’s shaped like a square cobblestone with a hole in the center. Unde... Read more

Chaud biloute is a traditional cheese originating from the city of Saint-Aubin in the Nord department. The cheese is made from thermized cow’s milk, and it’s sold in a wooden box. After 4 weeks of maturation in cellars, it’s ready for consumption. Underneath its brine-washed rin... Read more

Abbaye du Mont des Cats is a French cheese produced by monks in the eponymous monastery in Godewaersvelde. The cheese is made with pasteurized cow's milk. It matures for a minimum of one month, during which it is washed with brine and dyed with roucou – a natural dye derived from a... Read more

Boulette d'Avesnes is a French cheese made with cow's milk. The cheese is characterized by its conical shape. It is flavored with tarragon, cloves, parsley, and pepper. The rind is traditionally washed with beer and colored with paprika, imparting a reddish hue to the cheese. The aroma i... Read more

Crayeux de Roncq is a traditional cheese hailing from Roncq in the region of Nord-Pas-de-Calais. This semi-soft cheese is made from cow's milk and ages for 2 months. The word crayeux in the name refers to its chalky center. The rind is washed with beer and salt water. The aromas are dist... Read more

Bergues is a French semi-soft cheese produced in the eponymous commune near Dunkirk. The cheese is made from raw, partly-skimmed cow's milk. During the maturation process, it's washed with beer and brine. The texture is smooth, elastic, and supple, while the flavors are sharp and distinc... Read more

Domino is a farmhouse French cheese originating from Vendegies-sur-Ecaillon. The cheese is made from raw goat's milk. Underneath its ashy-and-white natural rind, the texture of this brick-shaped cheese is soft, dense, smooth, and melting. The aromas are reminiscent of hazelnuts and hay, while the... Read more

Ail Fumé d'Arleux is a pink spring garlic of the Allium sativum family, produced in the Nord region in France. It has a considerably long shelf-life due to the traditional methods of braiding the garlic and smoking it with local peat, lignite, straw, and sawdust.... Read more