Cheeses
Tomme d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Val d'Abondance.
Semi-hard cow's milk cheese.
Search a meal
All dishes:
Meal families
Cheeses
Ewe’s blue
United States. New York.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 2 to 4 months.
Sea fish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsVeal
Roast veal Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.
Cheeses
Jeffs’ Select Gouda
United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.
Sea fish
Grilled turbot with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsDesserts
Gugelhupf
Bundt cake which contains raisins, almonds and Kirsch cherry brandy, sometimes candied fruits and nuts.
> view pairingsShellfish and Seafood
Crayfish a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsSalads
Pasta salad with neapolitan sauce
Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper and salt.
> view pairingsSheep and Goats
Blanquette of lamb with fresh mint
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.