An omelette filled with tomatoes, green peppers, garlic and onions. This is a good accompaniment for Bayonne ham. A traditional dish of Pays Basque.
A log of soft to semisoft blue cheese made with cow's milk, similar to Saingorlon and Gorgonzola. It has a smooth, creamy, ivory paste with blue veining and a thin white penicillin rind and is foil wrapped and placed in a cardboard box. Since 1950 it has been produced industrially in the Pays de L'Ain in Burgundy. This table cheese is eaten all year round, is made with pasteurised milk and contains 50% fat. The curds are uncooked and unpressed. It may be found a variety of dimensions weighing from 100-500 g (3½-18oz). Affinage is up to three months, resulting in a strong flavoured cheese.
Piquant. Indicating that something has a sharp, spicy flavour, the sort of flavour you get from strong cheese or dishes spiced with chillis.
Pierced. As in meat which has had its surface pricked and pieces of garlic, herbs or truffle inserted.
