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Cheeses
Alpha Tolman
United States. Vermont.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 8 to 11 months.
Sauces
Bolognese sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
Sheep and Goats
Milk-fed lamb with thyme
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
Freshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.
Main courses
Hochepot stew
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
Shellfish and Seafood
Bay scallops with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
Cold starters
Seafood with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Cheeses
Rembrandt extra aged Gouda
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Ripening : 12 months.
Cheeses
Vendôme bleu
France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.
Cheeses
Winnimere
United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.