Hedgehog fungus. Cream-coloured mushrooms, excellent to eat, easily found in woods from late summer to late autumn (US: fall). They have a sort of downy white stem leading up to a cap which is centrally depressed and under which are masses of little spines, giving the mushroom its English name. It is quite a good mushroom to collect as it is easily distinguished from other mushrooms, is a relative of the chanterelle, and, like it, has good flavour and good retention of texture on long cooking.

Cow. Often seen on cheese labels to indicate that they are made with cow's milk, as are vachard and vacherin.

Huss. This species of dogfish has a grey-brown skin with quite pronounced dark spots. Because of its relative similarity to a shark the coarse skin is usually removed by fishmongers. These fish grow to about 80 cm (32 inches) in length. The flesh is white or pinkish with a firm texture and good flavour. It is boneless. It is also commonly known as the spotted dogfish or nursehound or, in some places, as rock salmon or rock eel. Spurdog, smoothound and tope are all sold as huss. It is an excellent addition to soups because of its texture. It feeds on shellfish which flavours its own firm, white flesh.

Vacherin. A disc of soft or runny cheese made with cow’s milk. It has a creamy paste and a smooth, washed rind with a reddish pink colour. It is made on farms in Rhône-Alpes, Savoy and Franche-Comté. This cheese is at its best in winter and early spring and is made with raw milk. The curds are uncooked and unpressed. It may be found in the following dimensions: 13 cm (5") diameter x 3 cm (1½") deep, weighing 400-500 g (14 oz). Affinage is usually 3-4 weeks. (AOC). It is ony available in Winter and is wonderful lightly baked and served with toasts or batons of vegetables for dipping.

Often seen on cheese labels to indicate that they are made with cow's milk, as are vachard and vache.