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Cheeses
Délice de Bourgogne
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Shellfish and Seafood
Scallop carpaccio with citrus
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Cheeses
Moody blue
United States. Wisconsin.
Soft-ripened blue cheese made from pasteurized cow's milk with a natural rind.
Pizza, Quiche, Tart, Pie
Bacon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Cheeses
Cave aged marisa
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.
Cheeses
Plaisir au Chablis
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 4 weeks.
Pizza, Quiche, Tart, Pie
Flammekueche
France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.
Poultry
Blanquette of turkey with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Brie fermier
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.