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: Bouton d'Oc is a pear-shape of soft cheese made with goat's milk from farms in Foix. It has a white paste and a wrinkled white rind. The 'stalk' of the pear is made by piercing the cheese with a straw or sometimes a vine twig. Bouton d'Oc cheese is at its best from spring to autumn (US: fall). It is made with raw, whole milk and contains 45% fat. The curds are uncooked and unpressed. The 'pears' are about 3 cm (1¼") 3.5 cm tall (1½") and weigh 15 g (½ oz). Affinage is anything from 10 days to a month and the flavour develops as it ages.