A soft, elastic cheese made with cow’s milk. It has a strong flavour and is made in Anjou. This industrially made cheese is eaten all year round and is made with pasteurised milk, having 40% fat (dry). The curds are uncooked and unpressed. It may be found in the following dimensions: 9 cm ( 4") diameter x 2.5 cm ( 1") deep, weighing 170-200 g (6-7 oz). Affinage is usually 1 month.

A large, sweet, pale yellow cherry flushed with dark red. It has firm, very sweet flesh.

Napped. With a coating of sauce.

Plain. Natural. When applied to Champagne it means no added sweetener.

A label for Champagne and sparkling wine which means that there is no added sweetening and it is even drier than brut. It also means plain, natural.

A navarin of lamb is a stew with root vegetables.