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Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

A Brie-like cheese produced in northern France and made from raw or unpasteurized cow's milk. Since there have been no standardized recipes or sizes conformed to by the makers of this cheese, it is unable to receive the A.

An unpasteurized cow's milk cheese from the Savoie region of France, that is typically available during the winter months.

An Indonesian dish consisting of raw or slightly cooked vegetables served with a spicy peanut sauce that is prepared with peanut oil or ground peanuts, various hot chiles, and coconut milk.

An old-fashioned tan-colored confection made with brown sugar, milk, butter, and vanilla. The ingredients are cooked in a saucepan and are stirred constantly until heated to the soft ball stage.

A Mexican cheese that was named for the cheese makers who originally produced this variety, which were the Mennonites living in Chihuahua, Mexico.

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Lacy Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Baby Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.

A foodborne pathogen or bacteria, referred to as Listeria monocytogene that causes illness from items that have been improperly handled, processed, or cooked, such as meats, poultry, seafood, and produce.

Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

Originating in Switzerland, this cheese is characterized by the large holes ("eyes") found throughout the cheese, which grow larger and increase in number the longer the cheese ripens, due to the gas bubbles enclosed in the ageing cheese.

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

A tropical berry fruit, shaped like a football that may range in weight from 1 to 8 pounds and be 4 to 8 inches long when harvested from the sapote tree.

A person who does not consume meat or meat products. There are different categories of vegetarians based on the type of foods consumed and desired for their daily diets.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.