Gourmet Food : Search |
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Gourmet Food : Search |
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Livarot»rank: 8747from: Le VillageVillage: :This cheese from the 'Normandy' region is very strong. lts rind sticks to the finger and is washed and colored with annato; A red dye extracted from the seed of the American annato tree. The texture has no elesticity and feeld heavy and moist on the tongue. lt dissolves in the mouth, with a spicy flavor. Affinage takes at least three weeks, during ... |
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Fig Chocolate Bonbons»rank: 9273from: La HigueraHiguera: :These delicious bonbons are made with dried figs of the 'Pajarito' variety and filled with a mix of chocolate truffle, cream and liquor. The tasty fruit is then dipped in chocolate. The finished product is a unique taste blending the exquisite flavor of the fig with an excellent chocolate and a liquor finish. A total treat to your palate and a perfect gift ... |
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Jacquin Selles s/Cher Goat Cheese»rank: 11146from: Le VillageVillage: :After an affinage of four weeks, the surface of this cheese is very knobby with a dry rind covered with a blue-grey mold, under which is a layer of powdered charcoal. lts texture is slightly hard at first, then moist, heavy, and claylike as it blends and melts in the mouth. The taste is slightly sour and salty with some sweetness. Pairs well ... |
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Garlic Sausage»rank: 11800from: Fabrique DelicesFabrique Delices: :This French-style, fully cooked sausage is made of selected pork meat cuts seasoned with fresh and roasted garlic. Thin-sliced, it makes a savory appetizer when served cold with warm potato salad and mayonnaise. Many of Fabrique Delices products have been served at the White House, on the Air France Concorde and even to his Holiness John Paul ll. |
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Epoisses»rank: 569from: Le VillageVillage: :'Epoisses' is a strong-smelling, washed-rind cheese with an aroma of 'Marc' brandy. lts fine texture melts in the mouth, with mixture of salt, sweet, metallic and milky flavors. Affinage lasts at least four weeks. The cheese is first washed in water or brine, then 'Marc' brandy is added to the liquid. lt is then washed one to three times a week, with gradually ... |
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Pont l'Eveque»rank: 13033from: Le VillageVillage: :This washed-rind cheese is probably the oldest cheese from the 'Normandy' region still in production. lt takes three quarts of milk to make one Pont l'Eveque. After washing, the rind is moist and gold in color. lts fine smooth texture is creamy yellow and sinks under finger pressure but has no elasticity. As it ripens, the rind grows sticky and reddens while small ... |
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Pave d'Affinois»rank: 27170from: Le VillageVillage: :This soft-white cheese ripens in a warm, humid cellar for two or three weeks. lts texture melts in the mouth with a taste similar to Brie. |
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Acacia Honey»rank: 48998from: Le VillageVillage: :This golden colored honey has a mild delicate flavor. Acacia honey remains naturally liquid for a long period and boasts an exquisite aroma. lt is used a lot as a sweetener and is recommended for diabetics. |
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Brillat Savarin»rank: 25039from: Le VillageVillage: :This cheese was created in the 1930s by Henri Androuet, father of world renowned French cheese expert Pierre Androuet. lt was named after the famous 18th-century French food writer Brillat-Savarin. This is an industrial cheese with an affinage of one to two weeks. Pairs well with a 'Saint Emilion' red wine. |
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Couturier Montrachet»rank: 28130from: Le VillageVillage: :ln this Burgundy area where they grow mainly cows, this production of goat cheeses is unique and deserves your attention. Pairs well with a white Burgundy. |
