The aniseed funnel cap. This mushroom has a distincive pale blue colour of young specimens soon fading towards light grey. A couple of these will impart an almost liquorice flavour to a dish. Certainly not many are required but is a food addition to soups and stews.
The fairy ring mushroom with white flesh and a pleasing taste. These dry well and have good flavour but must be cooked first.
A round, hard cheese made with milk from Laxta and Carranzana sheep. It has a smooth, dense, ivory white paste and a hard, pale yellow rind. It is made on farms in the Basque country. This cheese is at its best from winter to summer and contains 45% fat (dry). The curds are uncooked and pressed. It is available made with vegetarian rennet in which form it is suitable for vegetarians. It may be found weighing 1-3 kg (2-7 lb). There is a smoked version which has a darker, almost orange rind. (DOC).
