Serve at:
08-10. °C Cooked meats
Andouille from Guéméné
Andouille : pork sausage using the large intestine of the pig.
Served cold as first course.
Meal and wine pairing
Photo by andersbknudsen - (CC BY-SA 2.0)
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This wine is paired well with 61meals
Meal families
Cheeses
Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Cheeses
Brillat-Savarin
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Cheeses
Chiriboga
Germany. Allgäu.
Semi-soft pasteurized cow's milk cheese.
Ripening : at least 2 months.
Cold starters
Eggs Benedict and smoked salmon
Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.
> view the mealCheeses
Grana Padano oltre 16 mesi
Italy. Po River Valley.
Hard raw cow's milk cheese with natural rind.
Ripening : 16 to 20 months.
Sheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
L’Explorateur
France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.
Sea fish
Lox
Salmon cut into fillets or one piece that has been cold-smoked or cured in brine.
> view the mealSea fish
Lutefisk
Scandinavia.
Traditional dish based on dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide then soaked in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Cheeses
Mont d’or
France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.
Cheeses
Mt Tam
United States. California.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Cheeses
Off Kilter
United States. Washington.
Soft-ripened cow's milk cheese with a washed rind with beer (Scotch ale).
Cheeses
Pecorino sardo
Italy. Sardinia.
Semi-hard smoked cheese with raw milk sheep semi-cooked and pressed with a natural straw rind.
Ripening : 20 to 60 days.