WAIE (whatamieating.com)


This is the searchable online international food dictionary with – so far – 63,471 terms in 303 languages plus 13,340 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.

Most Recent Upload: 14th July 2010

I have been busy with other things just recently but have now managed another upload. I have had the great good fortune to make the acquaintance of Babette Blaedel-Flajsner who has started to do some really high quality work on my Danish and Swedish lists. I *love* it when good people add to my work and brush it into really good shape. Also Susi Arendt has kindly looked at German plural terms for me and I am slowly adding these. Many thanks to Babette and Susi.

I am just starting work on developing some apps so people can carry the largest food dictionaries in about 60 different languages with them wherever they go. I'll keep people posted as to how this goes.

I have also just met David Lyne-Gordon on-line. He has written a great work on edible plants and, to my great excitement, is keen to help out with some of my entries concerning the more uncommon plants. It is lovely for me to get help in this way.

Welcome to the new people who have joined the Facebook group. (Facebook group) If you would like to join, you will get occasional updates about what has been added to to the site.

I am still working on improvements to the site. This is a long job and entry of new food terms will happen much more quickly once this structural work is done.

Please do let us know if you see any errors, broken links or pictures. Some of the changes I am making may lead to this happening and it would help if you could let us know.

Description: A wheel of hard cheese made with cow's milk, although it was traditionally made with sheep's milk. It has a spongy, white paste with occasional small holes and a smooth, glossy rind varying from yellow to brown. The paste colours to grey as it ages. It is made in Asiago in Vicenza in the North of Italy. This cheese is at its best from mid autumn (US: fall) to spring although its quality is good throughout the year and is made with raw, skimmed milk, containing 30-45% fat (dry)/24% (total). The curds are scalded and pressed. It may be found in the following dimensions: 30-36 cm (12-14") diameter x 9-12 cm (3.5-5") deep, weighing 8-15 Kg (18-33 lb). Affinage is anything from 3 months to 2 years. As it ages it hardens and becomes a good grating cheese and is flaky rather than crumbly. a slightly piquant, penetrating flavour but no smell. PDO status (No 1107) was awarded on 12/06/1996.