Main meals
Aligot
Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de lAubrac).
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Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de lAubrac).
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Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Cheeses
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Desserts
Dark chocolate dome filled with chocolate mousse.
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Ireland. Cork.
Pasteurized cow's milk cheese.
Ripening : 3 months.
Shellfish and Seafood
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.
Veal
Two veal escalopes around bacon or ham and melted cheese.
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France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.
Cheeses
France. Jura.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
Cheeses
Canada. Quebec.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.