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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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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