A small round goat's milk cheese from Dauphiné soaked in white wine. It has an orange rind and sharp piquant flavour. Made on farms around Dieulefit.
Picodon de la Drôme is a small disc of soft cheese made with goat's milk (AOC - 1983). It has a white paste and a thin natural rind of surface mould. It is made on farms in Ardèche and Drôme. This cheese, which has been recorded in poor mountainous areas for a long time, often as 'Picaoudou', is at its best from April and August, though it is available from March until October. Picodon de la Drôme is made with raw, whole milk and contains at least 45% fat. The curds are uncooked and unpressed. It may be found in puck shapes 1-3 cm (½to1") deep, weighing 100g (3½ oz). Affinage for the AOC should be one month, with clear water rinses at regular stages.
An apéritif with flavour of oranges and gentian. On its own, syrupy and heavy, but very refreshing with spot of grenadine, a little soda, ice and slice of orange.
Beef cut. Long, thin cut from the top of the rump or flank. This is the cut the French like best for braising, being neither too fat nor too lean.
Beef cut. A long, thin cut from the top of the rump or flank. This is the cut the French like best for braising, being neither too fat nor too lean.
Edifices made with choux à la crème glued together with cream, crème pâtissière, hard caramel and nougatine for special occasions such as first communions (confirmations) and weddings. Croquembouche is a classic example.
