Other specialties from the Aisne region

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Other specialties from the Aisne region

Dauphin is a cheese made using fresh Maroilles which is then broken up during the maturing process and mixed with tarragon and chives.
Once the pepper has been added it is left to mature in a damp cellar and washed frequently. Folie Douce is a fruity wine enjoyed as an aperitif and is made using redcurrants, strawberries, blackcurrants, rhubarb, blackberries and raspberries which are left to ferment naturally.
It is also an ideal dessert wine and comes in medium-dry and mellow varieties.
The Soissons bean is a very large, white bean which has gradually come to be superseded by the potato, though it is now making something of a comeback thanks to a passionate group of farmers who came together as a brotherhood and decided to reintroduce consumers to the extremely delicate flavour of the bean.
Sires de Coucy rissoles are small pies filled with fried fish or meat and are commonly sold at fairs.
Caghuse is a speciality of the Vermandois region and consists of pork steak braised with onions.