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Cheeses
Selles-sur-Cher
France. Centre-Val de Loire. Sologne. Cher, Indre, Loir-et-Cher.
Soft-ripened unpasteurised goat milk cheese with a natural rind coated in vegetable ash.
Ripening : 10 to 30 days.
Cheeses
Saint-André
France. Normandy. Orne.
Triple cream cow's milk cheese, soft with white mould rind.
Main meals
Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.
Desserts
Whippet cookie
Biscuit base topped with marshmallow-like filling and then coated in a hard shell of pure chocolate.
Sometimes there's a fruit jelly between the marshmallow and the biscuit.
Pork
Diots with crozets
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.
Desserts
Raspberry charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsPoultry
Chicken in cream sauce and button mushroom
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Vacherin d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cow's milk cheese wrapped in a strip of spruce bark.