An ancient, small, slab-shaped cows' milk cheese from Flanders with a, elastic, creamy-coloured interior. It is brine and beer-washed which gives it a strong smell and taste. (AOC).
A smaller version of Maroilles, a small, slab-shaped cheese from Flanders, with a supple, creamy-coloured interior. It has a strong smell and taste.
An ancient, 1000 year old cheese which is small and slab-shaped. It comes from Flanders and has a supple, creamy-coloured interior. It is soaked in brined and beer, giving it a very strong smell and taste. If it is matured in crocks and flavoured with herbs it is known as Fort Béthunes. (AOC).
Chestnut. To peel chestnuts the hard outer skins need to be slit and then the chestnuts roasted or grilled until these skins crack. They can then be peeled off and the chestnuts boiled for ten minutes, after which it should be relatively easy to rub off the inner, papery brown skin.
Chestnuts cooked in thick veal gravy, soaked in sugar syrup until they become translucent and crystallised.
