This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||Brillat-Savarin (today's sample record)|
Description: Brillat-Savarin is a mild, supple, creamy, pasteurised, triple cream cow’s milk cheese with a white penicillin rind. It is from Normandy, invented in the 1930s, and is now ubiquitous, although the best comes from Bray. It is named after the gastronome Brillat-Savarin.
|Brillat-Savarin, creamy and salty||
Most frequent country: France
Most frequent region: Bray in Normandy
See places: French food and cuisine, Bray, Normandy
See foods and dishes: Bray, Alouette, Boursin, Brillat-Savarin, délice de Saint-Cyr, Excelsior, Grand Vatel, Magnum, Petit Vatel, Rondelé, Tartare
Other web reference: www.fromages.com