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 firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||Bresse Bleu ®|
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 2-4 weeks, resulting in a strong flavoured cheese.
Most frequent country: Widespread
Most frequent region: Rhône-Alpes
Better known as: Bleu de Bresse®
Also known as: Bleu de Bresse®, Grièges®
See places: French food and cuisine, Rhône-Alpes
See foods and dishes: Gorgonzola