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Vacherin Mont D'Or is a Swiss, traditional farmhouse and co-operative washed rind cheese made from winter cow's milk from cow's confined to their barns and fed on hay in the Jura Mountains.
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Valencay is a French traditional farmhouse and creamery natural-rind white cheese made from un-pasteurised goat's milk in the Berry region. Valencay is made in a truncated pyramid shape with the rind dusted with black charcoal.
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Valiant is a golden, slightly fruity bitter with a bitter hops flavour, from the Bateman brewery in Lincolnshire.
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Vanilla is the fruit of the tropical orchid Vanilla fragrans native to central America. It is popularly used as a flavouring, being an essential ingredient in chocolate, custard and other dishes.
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In former times, when bakers baked thirteen loaves to avoid any risk of punishment for short weight in the required dozen loaves, the thirteenth loaf was known as the vantage loaf.
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Varsity is a cask beer with a good balance of sweet and bitter tastes, from the Morrells brewery, Oxford.
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Vasterbottenost is a Swedish, traditional, creamery, semi-hard, waxed rind cheese made from cow's milk.
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Vegetable refers to the leaf, root or stem of a plant when eaten, rather than 'fruit' which refers to the seed and its envelope of the plant, even though many fruits are eaten as savoury dishes, they are technically still fruit.
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Veloute sauce is a basic sauce made from white stock with butter, mushrooms, pepper and cream.
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Verjuice is the name given to the harsh juice of the unripe grapes used in wine making.
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Vermicelli is an Italian worm-like thread form of pasta. The name derives from the Latin, vermis 'a worm'.
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Vermont Cheddar is an American, traditional creamery waxed rind hard cheese made from cow's milk of the Friesian and Jersey breeds.
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Vermont Shepherd is an American, modern farmhouse natural rind hard cheese made from un-pasteurised sheep's milk.
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Vermouth is an alcoholic liqueur prepared from wine, sweetened with sugar and sometimes with bitter aromatic herbs added.
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Vice Beer is a wheat beer brewed by Bunces brewery, Wiltshire.
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Victory ale is a full, fruity pale ale first brewed in 1987 to celebrate the Bateman brewery's narrow escape from closure after a family split.
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Vignotte is a French traditional creamery soft-white triple-cream cheese made from cow's milk in the Champagne and Lorraine regions.
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Viking is a hoppy, malty, cask beer with a fruity finish, from the Rudgate brewery, near York.
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Village bitter is a light, hoppy bitter brewed by Archers of Swindon.
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Vivda is an ancient Viking dish of preserved mutton. The meat, usually leg, is hung in a ventilated stone house known as a Skeos near the sea shore, for between four and six months where it comes into contact with salt in the air. After hanging the meat becomes encrusted with moulds and yeasts, which are scrubbed off with salt water before the meat is presented for eating.
Vivda is still popular in the Faeroe islands, and was until the mid-19th century also produced in the Shetland Isles. At the start of the 21st century Vivda started to be produced once more in Shetland.
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 More information about Vivda
Vodka is an alcoholic beverage distilled from rye, potatoes, maize or barley.
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Vulscombe is a British, modern, farmhouse, vegetarian fresh cheese made from un-pasteurised goat's milk.
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Abbreviations
Food & Drink
