A hard cheese made with cow’s milk and lightly salted. It has a dry, golden paste. It is made in Briançon and Gap.
A Provençal olive oil bottled by Lake & Co, blended from Verdale, Salonenque, Picholine and Grossane olives. It has a fresh lemony aroma which is smooth and sweet. The flavour is lush and lemony with an interesting touch of bitterness, building to medium pepper. This is a versatile oil to use with traditional Provençal dishes such as ratatouille and salade niçoise.
Small rounds of elastic cheese made with cow’s milk, similar to Vacherin Mont d'Or. It has a smooth, even paste and is rindless and contains 21% fat (dry). The curds are uncooked. Affinage is usually 7 days or more.
A variety of grape grown in Savoy which produces a crisp dry white wine. It ripens late but is resistant to grey rot.
A variety of yellow-skinned Seckle pear with cinnamon russet markings; firm, coarse, yellowish flesh and a sweet, slightly sweet spicy flavour which ripens at the beginning of November. It is roundish ovate and pinched toward the stalk. It was raised by Major Esperen, of Malines, and first fruited in 1849 and highly regard in France. Perhaps the climate there suits it better than that in the UK. It has a small open eye, almost level with the surface and a slender stalk inserted in a small round cavity.
