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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| Būchette d'Anjou
Language: French
Description: A log of soft cheese made with goat's milk, similar to Saint-Maure. It has a white paste and a rind coated in powdered charcoal. It is made in dairies in Anjou and is at its best from spring to autumn (US: fall). This cheese, produced since the second World War, is made with raw, whole milk and contains 45% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 3-4 cm (1½") diameter x 9 cm (3½ "), weighing 85-100 g (3-3½ oz). Affinage is usually 2 weeks. It is better without the rind.
Ethnicity: French
Most frequent country: France
Most frequent region: Maine-et-Loire or Anjou in Pays-de-la-Loire
See places: French food and cuisine, Anjou, Maine et Loire, Pays-de-la-Loire
See foods and dishes: Sainte-Maure
Other web reference: Cheese.com
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