Sheep’s offal (US: organ meat) dish including paunch, intestines and feet, from the Landes in south western France.
Sheep’s offal (US: organ meat) dish including paunch, intestines and feet, from the Landes in south western France.
A brick of soft, blue cheese made with goat’s milk, similar to Roquefort. It has a white paste with blue veining and a white mould rind. It is made on farms around Ambert and Monts du Forez in the Auvergne. This cheese is at its best from April to November and is made with raw milk. The curds are uncooked and unpressed. It may be found in the following dimensions: 6 cm (2½") x 3-3.5 cm (1¼"), weighing 130 g (5 oz). Affinage is usually 10 days. It differs from Roquefort inasmuch as salt is mixed with the curds rather than sprinkled on to them.
An elaborate cold buffet, where many courses are laid up together, usually served late in the evening, during or after an entertainment of some sort.
A town in Touraine, known for rillettes and for producing fruity, fresh wines from Chenin Blanc, Malbec, Cabernet Franc and Gamay grapes.
