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Cheeses
Lincoln log
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Salads
Nicoise salad
Raw vegetable salad with anchovy filets or tuna, boiled eggs and olive oil.
> view pairingsCheeses
Morbier
France. Jura.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
Appetizers
Anchovy butter
Softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view pairingsVeal
Veal tenderloin with morel sauce
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
Poultry
Duck a l’orange and spices
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Vegetable Achaar
Pieces of vegetables (carrot, chayote, lemon, cabbage, green bean, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chilli) then vinegar.
> view pairingsCheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Raw cow's milk hard cheese with a washed rind.
Ripening : 18 to 23 months.
Cheeses
Serra da Estrela curado
Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind ocher in color.