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Cheeses
Louis d’Or
Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.
Cheeses
Pecorino sardo maturo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.
Shellfish and Seafood
Scallops skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
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Tricorne
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.
Cheeses
Cheddar
United Kingdom (Cheddar, Somerset).
Pressed and uncooked cheese made from cow's milk.
The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).
Ripening : 3 to 24 months.
Appetizers
Accras cod
Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.
Rabbit
Roast rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Fat bottom girl
United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a washed rind with an orange color.
Ripening : 3 to 4 months.
Cheeses
Bleu de Termignon
France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.
Offal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.