Cheeses
Salers
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard raw cow's milk cheese.
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Meal families
Shellfish and Seafood
Moules mariniere pot
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Andouille of Vire with cider sauce
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
Desserts
Mocha cake with nuts
Mocha cake : sponge cake with coffee-flavoured buttercream.
> view pairingsPork
Diots with lentils
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
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Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Cheeses
Anabasque
United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.
Pizza, Quiche, Tart and Pie
Flammekueche
France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.
Beef
Braised oxtail
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Grayson
United States. Virginie.
Soft-ripened raw cow's milk cheese with a natural orange rind.
Cheeses
Bleu de Laqueuille
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue-veined pasteurized cow's milk cheese.
Mushrooms, Vegetables, Pasta and Rice
Spinach and ricotta cannelloni
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
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