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| | Vitaille Recipe Recources and Food Related Information (Site not responding. Last check: 2007-10-30) |
 | | Appenzell (Switz.) A whole-milk cows' cheese made in large wheels, cured, and washed in a brine with white wine and spices, which impart their flavor; the cheese is pale straw-colored with some holes and a yellow brown rind; similar to Emmental, it is firm, buttery, yet piquant. |
 | | such as artichokes, are cooked to retain their color; it usually includes a little flour mixed with water; lemon juice and butter or oil are sometimes included. |
 | | River in southwest France; the Bordeaux region is famous for the |
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