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 Ł12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: A round, hard cheese made with milk from Laxta and Carranzana sheep. It has a smooth, dense, ivory white paste and a hard, pale yellow rind. It is made on farms in the Basque country. This cheese is at its best from winter to summer and contains 45% fat (dry). The curds are uncooked and pressed. It is available made with vegetarian rennet in which form it is suitable for vegetarians. It may be found weighing 1-3 kg (2-7 lb). There is a smoked version which has a darker, almost orange rind. (DOC).
Most frequent country: Basque Country
Also known as: Aralar(arbute), Urbasa, Urbia
See places: Basque food and cuisine, French food and cuisine, Spanish food and cuisine