Serve at:
08-10. °C Cheeses
Cabecou
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Meal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 15meals
Meal families
Cheeses
Cabécou de Livernon
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Cheeses
Cabécou du Fel
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Warm starters
Ficelle picarde
France. Picardy.
Crepe filled with a mushroom preparation, cream, York ham and shallot, nutmeg and onion. All covered grated cheese.
Sauces
Pesto sauce
Italy. Liguria.
Condiment or sauce made from olive oil and broth mixed with garlic, basil leaves, pecorino sardo, pine nuts, marjoram or parsley.
Cheeses
Rocamadour
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Cheeses
Salers
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard raw cow's milk cheese.
Cheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Semi-hard cow's milk cheese with a washed rind of gray colour.
Ripening : 70 days minimum.
Offal and tripe
Tripous
Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.