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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| Caillebotte
Language: French
Description: "Curdled bale or bunch." Curds in Anjou, Charentes and Poitou. A fresh cheese made from the curds of cow, goat or sheep's milk. It is mild, soft and creamy and is made in many homes and on farms. Known as 'pigouille' when moulded or 'jonchée' when moulded in a rush basket. Traditionally, curdling is initiated by the addition of a cardoon flower. It is best from spring to late summer.
Ethnicity: French
Most frequent country: France
Most frequent region: Anjou in Pays-de-la-Loire, Poitou-Charentes
See places: French food and cuisine, Anjou, Charentes, Maine et Loire, Pays-de-la-Loire, Poitou-Charentes
See foods and dishes: Jonchée, Pigouille
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