Our food list :

Jambonneau : small ham or boneless shank.

Jambonneau : small ham or boneless shank.

Jambonneau : small ham or boneless shank.

Dry-cured ham produced from black Iberian pigs (pure breed or crossed with at least 50% black Iberian pig with Duroc pigs).

United States. Minnesota. Wisconsin.

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : at least 2 months.

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.

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

Cream sauce : béchamel sauce with cream.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.

Luxembourg.

Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)

Netherlands. Friesland.

Pressed and uncooked cheese made from cow's milk.

Netherlands. Friesland.

Pressed and uncooked cheese made from cow's milk flavored with cumin and clove.

New Zealand. Taranaki.

Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.

Ripening : 6 to 8 weeks.