The original name of bavarois. Cold dessert of thick egg custard and whipped cream set in a mould, variously flavoured, often served with fruit.

Fromage blanc is 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.

A general term for blue cheeses.

A semihard sheep’s milk cheese.

A sheep's milk cheese.

"Pyrenean sheep's cheese." A semihard sheep’s milk cheese from Aquitaine.

A hard wheel of cheese made from cow and sheep's milk in Aquitaine.

A semihard wheel of sheep’s milk cheese with a natural hard rind from Aquitaine.

"Brussels cheese." A low fat, rindless, cow’s milk cheese from Brabant made with pasteurised, skimmed milk and having a strong, piquant flavour.