A soft, fermier goat's milk cheese with a rind of natural mould is from Lagrasse on the Mediterranean coast. It has a slightly acidic flavour with no sweetness.
"Pilgrim." Pilgrim or great scallops. These are shellfish with white meats and pink corals, often cooked in their shells with the corals and have sweet, succulent meat if properly cooked. According to legend, the body of St James (St-Jacques) travelled with a boat with neither oars nor sails around the Iberian coast, coming to rest in Compostela. Many miracles were associated with this journey, including one where the horse of a pagan nobleman leaped into the sea. They emerged carrying the body of St James covered in scallop shells. This resulted in the nobleman converting to Christianity. Pilgrims to Santiago de Compostela have traditionally worn scallop shell badges in commemoration of St James, or used scallop shells as begging bowls. The whole pilgrim route is decorated with his emblem. In some parts of Europe they are eaten on the feast day of St James on 25 July to commemorate the arrival of pilgrims or peregrinos at Santiago de Compostela, often with tomatoes and garlic. They are more often simply and lightly fried.
A very small, western European apple with yellow skin blushed with red, crisp flesh and sour flavour. It has a distinctive shape. When cut open the cross section resembles a five pointed star with rounded points.
Perail is a strong flavoured soft cheese available in a small disc and made with raw whole sheep's milk on farms in the Aveyron. It has a straw-coloured paste and white rind and has up to 50% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 8-10 cm ( 3-4") diameter x 2 cm (1") deep, weighing 100 kg (3½ oz). Affinage is usually 1-2 weeks.
