Fromage blanc. Made from sour milk drained of its whey through cheesecloth. When sugared and eaten with sweet cream it is called Fromage à la Crème. When the sour and separated milk is set to drain in heart-shaped wicker baskets, and the resulting cheese is served with cream, sugar or fruit, it is called Coeur à la Crème. It is said to have been brought to France by Carême, who copied it from the Russian "paskha".
"Heart of Arras." A strong, supple, creamy cheese, a version of Maroilles, made in heart shapes around Arras. It has a pungent smell but good flavour. It is also a spicy bread.
Artichoke hearts, where the leaves and the choke are cut away to reveal the heavenly core of the artichoke. If you are lucky, you might live somewhere where this is freshly done for you, as in the Rialto Market in Venice.
A dark red variety of indeterminate beefsteak tomato.
An ancient variety of cooking apple flushed blushed with dark red. This is a very ancient apple which may have been known since the 1200s. Thought to be the same apple as De Rouviau. It cooks to a lemon coloured purée. This is a late-season variety which is picked from mid to late-October in South-East England, is stored and is at its best from November to March.
Oxheart tomato. A variety of indeterminate tomato which produces large, deep rose-pink, ox heart-shaped fruit with very few seeds. The fruits have shallow furrows which are born in clusters of 2-7. The flesh is meaty and firm and has a mild flavour. The shape resulted from a single gene mutation and is now synonymous with a separate tomato-type. It was first commercially available in 1925. Good for slicing or in sauces.
