WAIE (whatamieating.com)
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.
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| fromage de l'Abbaye de la Pierre-Qui-Vire
Language: French
Description: A disc of soft, smooth cheese made with organic cow’s milk. It has an orangey-red, brine-washed rind around a supple yellow paste. It is made at the Abbaye de la Pierre-Qui-Vivre in the Morvan, in the south of the département of the Yonne in Burgundy. This cheese is eaten all year round and is made with raw milk and has 45% fat. The curds are uncooked and unpressed and it is an organic cheese. It may be found in the following dimensions: 10 cm (4") x 2.5 cm (1") weighing 9 oz (250 g). The cheese has a strong smell and taste. Affinage is around 8-10 weeks. Since 1994 they have also produced goat's milk.
Ethnicity: French
Most frequent country: France
Most frequent region: Morvan in Burgundy
Also known as: la Pierre-quir-Vire
See places: French food and cuisine, Burgundy
See foods and dishes: Boule des Moines, Boulette de la Pierre-Qui-Vire
See: washed rind
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