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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.
Description: Ardi-Gasna is a Basque word for 'ewe cheese' or 'local cheese'. It is a wheel of firm cheese made with sheep's milk having a strong, yellow, smooth and supple paste and a natural rind. It is made on mountain farms in the Pays-Basque. This cheese is made between December and June and is eaten all year round. It is made with raw, whole milk and contains 45%-50% fat. The curds are uncooked and pressed. It may be found in the following dimensions: 19 cm (7½") diameter x 7 cm (2¾") deep, weighing 2-4 kg (4½ - 9 lb). Affinage is from 3-6 months, and older cheeses may be used for grating. Smaller cheeses may be called Arradoy, while those made while the sheep are at the summer pastures are called Arneguy or Esterençuby.
Most frequent country: Basque Country
See places: Basque food and cuisine, French food and cuisine, Spanish food and cuisine
See foods and dishes: Arneguy, Esterençuby
Other web references: