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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| Brillat-Savarin
Language: French
Description: Brillat-Savarin is a mild, supple, creamy, pasteurised, triple cream cow’s milk cheese with a white penicillin rind. It is from Normandy, invented in the 1930s, and is now ubiquitous, although the best comes from Bray. It is named after the gastronome Brillat-Savarin.
| Brillat-Savarin, creamy and salty |
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Pronounced: bree-YAH-sah-vah-RA'
Ethnicity: French
Most frequent country: France
Most frequent region: Bray in Normandy
See places: French food and cuisine, Bray, Normandy
See foods and dishes: Bray, Alouette, Boursin, Brillat-Savarin, délice de Saint-Cyr, Excelsior, Grand Vatel, Magnum, Petit Vatel, Rondelé, Tartare
Other web reference: www.fromages.com
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