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 rectangular loaf or block of soft cheese made with cow's milk, similar to Maroilles. It has dense, supple paste with a smooth, glossy, reddish-brown, ridged washed rind. It is made on farms and industrially in the Laon region of the Īle-de-France since World War II. This cheese is eaten all year round, thought is at its best with milk collected in summer, autumn (US: fall) and winter, and is made with pasteurised milk, containing 45% fat (dry). The curds are uncooked and unpressed. It may be found in the following dimensions: 6 cm x 15 cm (2¼" x 6") by 6 cm deep (2¼"), weighing 500 g (18 oz). Affinage is 2-4 months. It is a soft, fragrant cheese with very strong flavour.