Serve at:
08-12. °C Cheeses
Appenzeller Surchoix
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 to 6 months.
Gold label.
Meal and wine pairing
Photo by Michael Fajardo - (CC BY-SA 2.0)
https://www.flickr.com/photos/mfajardo/379027524/
This wine is paired well with 215meals
Meal families
Desserts
Apple crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
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Ardrahan
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Cheeses
Banon
France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.
Shellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : roe of scallops mixed with fresh cream and spices.
> view the mealSheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.
Cheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Cheeses
Bergues
France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.
Cheeses
Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with natural rind.
Ripening : 10 weeks.
Cheeses
Blue Stilton
United Kingdom. Derbyshire, Leicestershire and Nottinghamshire.
Blue unpasteurised cow's milk cheese.
Desserts
Blueberry crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view the mealPork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
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Boulette d’Avesnes
France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Beef
Braised beef cheek
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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