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1 bresaola
( ITALY)air-dried spiced beef; usually thinly sliced, served with olive oil and lemon juice, sliced thinly and eaten cold♦ A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto. A Swiss version of this is called bundnerfleisch. This style is pressed into a rectangular shape and has a bit drier texture than bresaola. Both are served thinly sliced with bread and fruit or pickled vegetables. -
2 pyramide cheese
A truncated pyramid is the shape of this small French Chevre that is often coated with dark gray edible ash. The texture can range from soft to slightly crumbly and depending upon it's age, in flavor from mild to sharp. It is wonderful served with crackers or bread and fruit.
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