A small cone of goat's milk cheese from Mâcon which is available as a fresh cheese or aged until it is hard and sharp.
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 Provençal dish of snails served with aïoli or a tomato sauce flavoured with herbs, traditionally served on Christmas Eve.
A fromage fort made by grating dry cheese and mixing it with eau-de-vie, olive oil, fresh cheese, pepper. This can keep for up to 20 years if periodically topped up with new cheese.
A very strong, young goat’s milk cheese. This is a small white cylinder which is often a blend of left-over cheese mixed with any combination of salt, pepper, brandy and garlic, and then aged in a crockpot. It has the texture of cream cheese. In Provence it can be ripened with vinegar. Fromage fort is made by fermenting cheeses in any combination of liquids, such as whey, milk or vegetable broth. Later, marc or oil or some other wine or spirit may be added, and perhaps herbs and spices for seasoning.
