This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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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.
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.
| ||fromage de l'Abbaye de Belloc|
Description: A wheel of dense, semihard, blue cheese made with sheep's milk from Manech ewes. It has a white paste and a brownish, natural rind marked with patches and craters. It is made on farms in Pays-Basque. This cheese is eaten all year and is made with raw, whole milk. The curds are uncooked and lightly pressed. It contains 60% fat (dry). It is found in 5 kg (10½ lb) wheels measuring about 25 cm (10") diameter x 11 cm (4") deep. Affinage is up to 6 months.
Most frequent country: Basque Country
See places: Basque food and cuisine, French food and cuisine, Spanish food and cuisine
Other web reference: www.cheese.com