Cheeses
Appenzeller Extra
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.
Photo by Jerry Andrews - (CC BY 2.0)
https://www.flickr.com/photos/jdandrews/6866909676/
Cheeses
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.
Cheeses
United Kingdom (Cheddar, Somerset).
Cow's milk cheese with pale yellow colour and strong flavour.
Available in soft, medium, hard and extra hard.
Desserts
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view the mealOthers
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view the mealCheeses
Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : 12 months.
Cheeses
Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : over 24 months.
Mushrooms, Vegetables, Pasta and Rice
Italy. United States.
Pasta dish consisting of long pasta mixed with butter and parmesan cheese.
Others
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view the mealCheeses
France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.
Cheeses
Switzerland.
Hard, raw cow's milk cheese with a washed rind.
Ripening : 3 months minimum.
Red label.
Pork
United Kingdom. Wales.
Dish based on cheddar cheese, amber or dark beer on a slice of bread and ham with chips and salad.