Rockling, onos. A small Mediterranean fish, the largest of which are prepared in the same way as whiting.
Mothais is a disc of soft cheese made with goat's milk, similar to cheddar. It has a white paste and a sticky, chalky white penicillin rind. This is because the cheese is matured in humid, unventilated cellars. It is made on farms in Mothais-Saint-Heray in the Deux- Sèvres region around Bougon in Poitou. Mothais contains 45% fat and seems to weigh anything from 150 to 220 g and is an unpressed, uncooked cheese made from raw milk. Affinage is usually three to four weeks after which they are placed on chestnut or plane leaves to aid them to dry out a bit. They are repeatedly turned during the affinage, about once every four days. The flavour is buttery, mild and delicate.
Orginally mouflon referred to a particular breed of wild sheep found in Corsica. Now it will refer to any wild sheep with large horns.
The broth from a marmite made with oxtail, garnished with the vegetables from the marmite and with a portion of the oxtail.
Moularen is a soft sheep and goat's milk cheese from Provence-Alpes-Côte-d'Azur with an ivory paste and orange rind with white mould. It comes in the form of a tomme, weighing up to 400g and with 50% fat and is uncooked and pressed.
