Tub gurnard. Gurnards are strange-looking, bottom-feeding fish which use the three bottom rays of their pectoral fins to "feel" the sea bed. They have firm-textured white meat with not much flavour. They are rich in protein, iodine and phosphorus. The tub gurnard is a large brownish-orange variety with bright orange pectoral fins and is the one most readily available in the United Kingdom. They are all very bony fish. Small ones are excellent in soup. Red or grey mullet (US: striped mullet) can generally be substituted for it, and are usually better.
A large, round, smooth cheese with grey, dotted rind, mouldy smell, mild flavour, made by farms and on dairies.
A large, round, smooth cheese with grey, dotted rind, mouldy smell, mild flavour, made by farms and on dairies.
A large, round, smooth cheese with grey, dotted rind, mouldy smell, mild flavour, made by farms and on dairies.
A large, round, smooth cheese with grey, dotted rind, mouldy smell, flavoured with fennel, made on farms and by dairies.
A large, round, smooth cheese with grey, dotted rind, mouldy smell, mild flavour, steeped in grape marc made on farms and by dairies.
A large, round, smooth cheese with grey, dotted rind, mouldy smell, mild flavour, steeped in grape marc made on farms and by dairies.
"Abundance." This was the name of Abondance cheese up until it gained its AOC in 1990, at which it became simply 'Abondance'.
A fresh, rindless, white, spongy, uncured 'string' cheese (curds) taken from the draining tables of Cantal, Salers or Laguiole cheeses. It is similar to Mozzarella when cooked. It is made in mountain dairies called burons in the Auvergne. The name may derive from dialect ‘alicoter’, to cut. It goes well with Red Hautes Côte-de-Nuits Villages. Aligot is frequently served mashed into potatoes. The milk is from Aubrac cows.
