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.
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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.
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| Bleu de Bresse ®
Language: French
Description: A short cylinder of soft to semisoft blue cheese made with cow's milk, similar to Saingorlon and Gorgonzola. It has a smooth, creamy, ivory paste with blue veining and a thin white penicillin rind and is foil wrapped and placed in a cardboard box. Since 1950 it has been produced industrially in the Pays de L'Ain in Burgundy. This table cheese is eaten all year round, is made with pasteurised milk and contains 50% fat. The curds are uncooked and unpressed. It may be found a variety of dimensions weighing from 100-500 g (3½-18oz). Affinage is up to three months, resulting in a strong flavoured cheese.
Pronounced: bluh duh BRESS
Ethnicity: French
Most frequent country: France
Most frequent region: Ain in Burgundy
Also known as: Bresse Bleu ®, Grièges®, Pipo Crème®
See places: French food and cuisine, Burgundy, Bourg-en-Bresse, Bresse, Bugey
See foods and dishes: Gorgonzola
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