Search

Cheeses of France: Gabietou to Neufchatel Gabietou Pronounced gah-bee-ay-too, this cheese is a mixture of one-third raw sheep's milk and two-thirds cow's milk. Originating in southwestern France, Gabietou Cheese is formed into wheels that range in weight from 6 to 10 pounds.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

The fruit from the olive tree that is small and round with a pit or stone surrounded by the flesh. Olives vary in color from bright green to brownish red and black, depending on maturity and ripeness when the fruit was picked.

A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables.

A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.