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Meal families
Sheep and Goats
Baron of lamb with porcini mushrooms
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsPizza, Quiche, Tart and Pie
Flammekueche
France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.
Mushrooms, Vegetables, Pasta and Rice
Fettucine Alfredo
Italy. United States.
Pasta dish made with long pasta mixed with butter and Parmesan cheese.
Cheeses
Tricycle
United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Poultry
Stuffed goose neck Strasbourg-style
Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.
Main meals
Lorraine style potée
Soup with slices of toasted bread and vegetables topped with cured meats.
> view pairingsCheeses
Brousse
France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.
Cheeses
Tête de moine Classic
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.
Cheeses
Pecorino sardo maturo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.