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 cone of semihard cheese traditionally made with goat and sheep's milk but now more likely to be made with a mixture of cow and goat's milk. It has a mild, springy, very pale paste with a few small holes and a glossy rind the colour of butter. This cheese contains 45% fat (dry). The curds are scalded and pressed. It is available made with vegetarian rennet in which form it is suitable for vegetarians. It may be found weighing 600 g - 1.5 kg (1.¼-3 lb). Affinage is usually 1 week. The cone has a deep indentation in the top. It is also a region in north east Spain.