WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 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 has since passed away. She is greatly missed. You can see her obituary in the Guardian

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

Description: A hard cheese made with cow and goat's milk, with a flavour half way between Parmesan and Gruyère. It is made in Sondrio in the Valtellina valley in Lombardy. The curds of this rather bland cheese are cooked. It may be found weighing 15-25 kg (23-52 lb) and is made in two styles, one eaten after six months, the other more likely to be used for grating from one to three years. One source says there is a soft version with an affinage of only 40 days. It is increasingly rare. (PDO).