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.
Description: A small, unsalted, fresh cheese made with cow's milk. It has a pure white paste with a mild creamy flavour and is rindless. It is made in Nantais and Anjou. It is often home-made and eaten as a dessert, like ricotta, with fruit, or sugar and cream.
Most frequent country: France
Most frequent region: Nantais in Anjou in Pays-de-la-Loire
See places: French food and cuisine, Anjou, Maine et Loire, Nantais, Pays-de-la-Loire