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Charcuterie Pronunciation

TOMME CRAYEUSE CHEESE Pronunciation:  TUM cray-YOUZ  Notes:  This soft French cheese is rich and buttery.  Don't eat the rind.  Substitutes:  Tomme de Savoie OR Saint Nectaire OR Muenster


VACHERIN   Pronunciation:  vahsh-er-AHN  Notes:  This is a cheese-lover's cheese, with a complex nutty flavor.  It's a good melting cheese that's often used to make fondues.  Try heating it a bit and serving it with crusty French bread.   Substitutes:   Fontina OR Appenzell OR Emmenthal


Pâté (UK /ˈpæteɪ/ or US /pɑːˈteɪ/; French pronunciation: ​[pɑte]) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.[1]


GRUYERE = Gruyère   Pronunciation:  grew-YARE  Notes:   Gruyères are excellent melting cheeses, and they're commonly used to make fondues, soufflés, gratins, and hot sandwiches.  Varieties include Swiss Gruyère, Beaufort, and Comté.  Substitutes:  Emmentaler OR Jarlsberg OR Appenzell OR raclette OR Swiss cheese


Schweinshaxe - Seriously?! I don't see ANYTHING wrong with this dish. I try to have it at least twice or thrice a month. Thrice - such a funny word!

from The Huffington Post

30 Commonly Mispronounced Food Words (and How to Say Them Correctly)

We can understand that people frequently mispronounce words like quinoa, gnocchi, and Sriracha -- but how about "ravioli"?