world cuisine | languages
search help | about us | allergies

Main dictionary      Translate from English       Keywords      Varieties      Latin
Search for:          

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.

A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.


Language: French

Description: A wheel of hard cheese made with cow's milk, though traditionally it was made with sheep's milk, similar to Bethmale. It has a thin golden crust. It is made on farms and in dairies in and and around the Bethmale valley in the Comté de Foix. This cheese is at its best from spring to summer, is made with raw, or pasteurised milk and contains 45-50% fat. The curds are uncooked and pressed. It may be found in the following dimensions: 25-40 cm (10"-16") diameter x 8-10 cm (3¼"-4) deep, weighing 3.5 - 6 kg (11 - 15.5 lb). Affinage is from 2-3 months. It is a strong cheese.

Ethnicity: French
Most frequent country: France
Most frequent region: Bethmale in Foix or Ariège in Midi-Pyrénées
Also known as: Castillon, Cier de Luchon, Ercé, Ousted, Saint-Lizier

See places: