"Mountain cheese." A wheel of firm cheese made with cow's milk. It has an elastic paste with a few small holes and a natural bandaged rind rind. It is a farmhouse cheese made in Le Thillot in the Vosges mountains of Lorraine. This cheese is at its best from May to October and is made with raw, whole milk. The curds are uncooked and pressed. It may be found in the following dimensions: 30 cm (12") diameter x 6 cm (2½") deep, weighing 7-8 kg (15 lbs 6 oz - 17 lbs 10 oz). Affinage is from 6-8 weeks. Bargkass has a full, warm flavour.
Prefecture of the Meuse department in Lorraine, known for redcurrant and raspberry jams (US: jellies) and for its breweries. The redcurrants are famously deseeded using knitting needles and originally white currants were used.
A redcurrant preserve named after the place of the same name. It is often served with the cheese course.
A name for a 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.
Baron of beef. A very large joint comprising the saddle and both hind legs of lamb or mutton. In baron of beef both sirloins are joined together at the backbone.
