A large disc of hard, strong cow's milk cheese (traditionally made with sheep's milk) made on farms and in dairies in and and around the Bethmale valley in the Comté de Foix. It has a thin, golden crust.
An AOC semihard cheese made from the milk of Salers cows in the Auvergne. It is firm with a mild tang and smells of damp cellars and rye straw when properly ripened. It is at its best from June to September.
A wheel of hard cheese made with cow's milk. A Raclette-type cheese, it is from the Alps near Valais.
A large, round, smooth, mild, cow's milk cheese with an orange rind. It is made from pasteurised milk throughout France, especially in Maine, Anjou and Brittany. Port-Salut is a well-known variety.
"St Peter."John Dory. A high quality, plump, flattish fish with a golden sheen, with an ugly but amiable face. It was first associated with Zeus, then with St Peter, as evidenced by the ‘finger marks’ left by him when he picked it up to remove a coin from its mouth to pay some taxes.
An old variety of red tomato which is one of the favourites of traditional French gardeners. This is an indeterminate, good quality variety which bears large tasty fruits around 5 cm (2") in diameter mid season in clusters of 3-4.
