A soft, uncooked, unpressed, blue goat’s milk cheese from Ambert and Monts du Forez in the Auvergne made in the shape of a brick. It is a Roquefort-type cheese, except that the curds are mixed with salt rather than sprinkled with it.

A sauce of meat and tomatoes.

Briques are rectangular or brick-shaped cheeses. Briquettes are smaller versions.

A soft, brick-shaped cow's milk cheese from the Auvergne.

A Gascon soup, with sweetcorn.

A strong, soft cheese made on mountain farms in Savoy. Whey cheese made in Savoie as a by-product of the making of Beaufort. It is eaten either fresh or ripened when it becomes hard and extremely sharp.

Pastry made with flour, butter and water. Short crust pastry.

A strong, soft cheese made on mountain farms in Savoy.

A strong, soft cheese made on mountain farms in Savoy. Whey cheese made in Savoie as a by-product of the making of Beaufort. It is eaten either fresh or ripened when it becomes hard and extremely sharp.

To break, of bones