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Meal families
Sheep and Goats
Lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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Chällerhocker
Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.
Cheeses
Bête-À-Séguin
Canada. Quebec. Isle-aux-Grues.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Main meals
Chicken gumbo
United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.
Cheeses
Aged brick
United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
Cheeses
Charolais
France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Cheeses
Andazul
Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.
Cheeses
Danish blue
Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.
Freshwater fish
Trout almondine with meuniere sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Coolea Herb and Garlic
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk flavored with herbs and garlic.
Ripening : 3 months.