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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| Brique du Forez
Language: French
Description: A soft, uncooked, unpressed, blue goat’s milk cheese from Ambert and Monts du Forez in the Auvergne made in the shape of a brick. It is a Roquefort-type cheese, except that the curds are mixed with salt rather than sprinkled with it.
Ethnicity: French
Most frequent country: France
Most frequent region: Auvergne
Also known as: Cabrion du Forez, Chevreton d'Ambert (de Viverols)
See places: French food and cuisine, Auvergne
See foods and dishes: Fourme d’Ambert, Fourmes de Monbrisont, Mâconnais, Mâconnet
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