A strong smelling soft, supple cow’s milk cheese with ivory to deep orange rind from Bourgogne. Wonderful cheese. (AOC-1991).
A name in the Vendée for lovage. A large unwieldy herb. Pick the stems off the leaves, tie them and hang them to dry for about 3 days. When crisp, crumble the leaves and store. Good in hotpots. Lovage seeds are used mainly in Indian cooking, and are from a plant of the caraway family. The greenish-brown seeds are a little larger than celery seeds and have a strong aroma of rather coarse thyme. All parts of the plant can be used.
A large disc of hard, strong cow's milk cheese (traditionally made with sheep's milk) made on farms and in dairies in and and around the Bethmale valley in the Comté de Foix. It has a thin, golden crust.
Hedgehog fungus. Cream-coloured mushrooms, excellent to eat, easily found in woods from late summer to late autumn (US: fall). They have a sort of downy white stem leading up to a cap which is centrally depressed and under which are masses of little spines, giving the mushroom its English name. It is quite a good mushroom to collect as it is easily distinguished from other mushrooms, is a relative of the chanterelle, and, like it, has good flavour and good retention of texture on long cooking.
Fish, often sardines which are fried, marinated and served cold. Rarely, it applies to poultry. Ceviche.
