Our food list :

Italy. Lombardy.

Soft-ripened cheese made from pasteurized buffalo's milk with a bloomy rind.

France. Hauts-de-France. Nord. Pas-de-Calais.

Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.

United Kingdom. West Midlands.

Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

Ripening : 6 to 12 months.

Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.

France. Auvergne-Rhône-Alpes. Haute-Savoie.

Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.

Served with jacket potatoes.

Canada. Quebec. Isle-aux-Grues.

Soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 2 months.

France. Occitania. Ariège. (Pyrénées ariégeoises)

Pressed and uncooked cheese made from cow's milk.

France. Occitania. Ariège.

Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.

Ripening : 4 months.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

United States. Minnesota.

Blue cheese made from pasteurized sheep's milk.

Ripening : 6 to 8 months.

United States. Vermont.

Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Ripening : 2 weeks.

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Charlotte made with Biscuits roses de Reims soaked in Champagne or ratafia and red fruits (strawberry, raspberry, redcurrant).

Pavlova : meringue topped with whipped cream and fresh fruit.

Netherlands. North Holland.

Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.

Ripening : 12 months.

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).