A factory-made, log of goat's milk cheese with powerful smell and flavour. Regular in shape, packed in paper, sometimes with straw at the centre.
A goat's milk cheese named after the place of origin. It is generally a soft, nutty cheese, square or rectangular in shape, or a round disc with a pale almost bluish rind dotted with pink, at its best from June to November.
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 small cone of cow or goat's milk cheese from Mâcon which is available as a fresh cheese or aged until it is hard and sharp.
A name for brown shrimp in Aunis in Charentes. It is a small, common shrimp which grows up to 6 cm (2½ inches) long, has a soft shell and turns greyish-brown when cooked. It is found on sandy shores. It has excellent flavour.
Kid. A young goat. In Savoy it is used as an abbreviation for goat's milk cheese. It is also a shrimp and a doe.
