A large round solid cow’s milk cheese from Rouergue. It has a firm, yellow, semihard pâté with a natural, dry light orange and white rind which darkens as it ages. It has a light smell and a pronounced tang. It is almost identical to Cantal, except that it is always made with raw milk and is matured for longer. (AOC-1976).

Milk

A Belgian speciality. Milk boiled very gently for 1½ hours with pearl barley (or rice, semolina, tapioca or very fine vermicelli) and brown sugar, then mixed with molasses or honey, raisins or other dried fruit.

Sour milk

Raw milk - that is, milk which has not be pasteurised.

A liquid preparation based on ground almonds. Originally this was quite soupy, but later came to mean blancmange. It is also sometimes used to describe a round cake made from almond paste, sugar and eggs.

Low fat milk

Whole milk. Full fat milk.

Dairy