Serve at:
08-10. °C Cheeses
Ada’s Honor
United States. Maine.
Soft-ripened goat's milk cheese with natural rind.
Meal and wine pairing
This wine is paired well with 93meals
Meal families
Cooked meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Mushrooms, Vegetables, Pasta and Rice
Artichokes and hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Ashy goat cheese
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
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Ashy goat cheese log
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
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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
Blarney Castle
Ireland. Cork. Semi-soft pasteurized cow's milk cheese with a natural rind.
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Brill with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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Cabricharme
Belgium. Ardennes.
Raw goat's milk semi soft cheese with a washed rind.
Ripening : 6 weeks.
Cooked meats
Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts
Served cold or hot.
Cooked meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts
Served cold or hot.
Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened goat's milk cheese with a white mould rind.
Main meals
Cheese fondue
Switzerland.
Dish based hard cheeses (Beaufort, Comté, Swiss Gruyere, Vacherin Fribourg).
Mushrooms, Vegetables, Pasta and Rice
Chirashizushi
Vinegared sushi rice and combined with other ingredients : avocado, seafood, sashimi, tamagoyaki...
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Cod with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Country style terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Cheeses
Creamy Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese with a pale yellow natural rind.
Ripening : 2 to 4 weeks.
Cheeses
Crottin de Champcol
France. Centre-Val de Loire. Cher.
Soft-ripened pasteurized goat's cheese with mould on the rind.
Cheeses
Crottin de Chavignol
France. Loire Valley. Chavignol near Sancerre.
Soft-ripened raw goat's milk cheese and mould on the rind.