A very strong cheese mixture made when small, either cow or goat's milk cheeses are cured in crocks with white wine or marc for a month or so and sometimes wrapped in vine leaves. Made particularly in late autumn (US: fall) in the Lyonnais.
A name for any of a variety of tangy, semisoft cheeses, whether cow or goat's milk, from the area of Lyon, such as Rigotte, St Marcellin or Pélardon, which are placed in gêne or dry marc for at least a month. Marc is made from the dried grape skins left after grapes have been pressed in wine-making. They are usually eaten at the end of autumn (US: fall) and in winter.
A goat's milk cheese, often St Marcellin, suspended on a wire rack above white wine and sealed in a jar for two or three weeks. As the wine evaporates, its aroma permeates the cheese and it becomes soft and moist. It is a refined and sought-after cheese. It is usually eaten at the end of autumn (US: fall) and in winter.
Sausages, in pairs, made from chopped pork and beef minced (US: ground) to a very fine paste. Eaten hot.
Smaller versions of Ardi-Gasna may be called Arradoy. Ardi-Gasna is a Basque word for 'ewe cheese' or 'local cheese'. It is a wheel of firm cheese made with sheep's milk having a strong, yellow, smooth and supple paste and a natural rind. It is made on mountain farms in the Pays-Basque. This cheese is made between December and June and is eaten all year round. It is made with raw, whole milk and contains 45%-50% fat. The curds are uncooked and pressed. Affinage is from 3-6 months, and older cheeses may be used for grating. Cheese made while the sheep are at the summer pastures are called Arneguy or Esterençuby.
The prefecture of the Pas-de-Calais department and of Artois, producing beet sugar and vegetable oils.
This literally means "to stop". In culinary terms this means to stop, or arrest, the cooking process, often by plunging into chilled water. It is also used more straightforwardly to describe removing from the oven, or taking out of a pan, draining and so on.
