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. There are other types of search; see search help for more information.

 

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.

Description: A ring of soft, salty cheese with a hole in the middle, made with goat's milk. It has a white paste and slightly blue mould rind, sometimes coated in charcoal. It is made on farms in Foix in the Pyrenees. This modern cheese is at its best in spring and summer, is made with raw milk. The curds are uncooked and unpressed and it contains 45% fat (dry). It may be found in the following dimensions: 10cm (4") diameter x 2 cm (¾") deep, weighing 200-250 g (7-9 oz). Affinage is at least ten days. The cheese us well-flavoured with a nutty taste and looks slightly crude and home-made.