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Chevre with lavender and wild fennel. France produces a great number of goat milk cheeses, especially in the Loire Valley and Poitou. Chevre is a soft, creamy, melt-in-mouth cheese that can have a fruity taste to it. It is usually covered in a light colored rind or skin. It is not aged for very long. [3] It is sometimes served hot as chèvre chaud.
Gougère. A gougère (French: [ɡuʒɛʁ]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, [1][2] but there are many variants using other cheeses or other ingredients. Gougères are said to come from Burgundy ...
Crottin de Chavignol is subtle and slightly nutty. In its youth (Chavignol jeune), its dough is solid and compact, and its rind is white. As it ripens (Chavignol bleuté), it takes on a stronger flavour and develops a harder rind. With full maturity (Chavignol affiné), the dough becomes crumbly and the mould on the rind matures into a bluish ...
In a food processor, pulse together the flour, rosemary, and salt. In a small bowl, whisk the egg yolk with 3 tablespoons of cold water and set aside. Add the cold butter to the flour mixture and pulse until the dry ingredients are mealy with nuggets no larger than a small pea.
Leaf protein concentrate. Meat extenders – sometimes but not always soy-based. Mock duck. Nut roast. Seitan – a food made from wheat gluten, with wheat being a grain. Sliced nut roast with brussels sprouts. Veggie burgers prepared from beans being cooked. Vegetarian hot dog sausages from Germany.
Raw goat chops in an apricot glaze about to be cooked. Goat meat is the meat of the domestic goat (Capra hircus). The common name for goat meat is "goat meat", while meat from young goats can be called "kid meat", capretto (Italian), and cabrito (Spanish and Portuguese). In South Asian cuisine, mutton refers to goat meat. [1][2][3][4][5][6]
It is a mild, semi-firm cow 's milk cheese with a beige interior and a thick brownish-grey rind. Tomme de Savoie dates back to ancient history. [2] Tomme de Savoie, like most Tommes, is usually made from the skimmed milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content ...
Fromage blanc (UK: / ˌfrɒmɑːʒ ˈblɒ̃ /; [1] French pronunciation: [fʁɔmaʒ blɑ̃]; also known as maquée) is a fresh cheese originating from the north of France and southern Belgium. The name means "white cheese" in French. Fromage frais ("fresh cheese") differs from fromage blanc in that, according to French legislation, fromage ...