WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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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.
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| Ambert
Language: French
Description: A brick of soft, blue cheese made with goat’s milk, similar to Roquefort. It has a white paste with blue veining and a white mould rind. It is made on farms around Ambert and Monts du Forez in the Auvergne. This cheese is at its best from April to November and is made with raw milk. The curds are uncooked and unpressed. It may be found in the following dimensions: 6 cm (2½") x 3-3.5 cm (1¼"), weighing 130 g (5 oz). Affinage is usually 10 days. It differs from Roquefort inasmuch as salt is mixed with the curds rather than sprinkled on to them.
| A beautiful slice of Fourme d'Ambert with many thanks to Jenny McCann who photographed it in the Auvergne |
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Pronounced: AHM-ber
Ethnicity: French
Most frequent country: France
Most frequent region: Auvergne
Better known as: Fourme d'Ambert
See places: French food and cuisine, Auvergne
See foods and dishes: Chevreton d'Ambert, Crottin d'Ambert
Other web reference: cheese.com
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