Venaco is a soft, white, farmhouse sheep or goat's milk cheese from the Niolo Plateau in Corsica. Cheeses may be either round or square, weighing around 400 gms, but all have a strong smell and flavour. They are uncooked, unpressed cheeses with a washed rind. Affinage is around 2 months but mild, fresh versions are also available.
A name in Brittany for the limpet, a conical, univalve shellfish. These they may be cooked by washing them and then boiling them for about 5 minutes in seawater (or heavily salted water) is recommended. They have a small amount of meat and it is inclined to toughness, like a lot of those things that cling onto rocks. Alternatively the meats can be dug out and used in fish stews or chowders or in sauces to garnish other fish.
Greencracked brittlegill. A variety of wild mushroom which, as its name implies, is a sort of olive green with darker green markings and with creamy brittle gills. Most brittlegills resemble other ones that are inedible and some will cause gastric problems. You can normally detect what type it is by the flavour. A tiny tasting will immediately reveal whether or not it is edible, but it is worth spitting it out immediately if you detect a bitter taste.
