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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.
Description: Curds in Anjou, Charentes and Poitou. Fresh, soft white curd cheese of cows, goat’s or sheep’s milk, mild and creamy, often in a rush basket, made on farms and in houses. Known as Pigouille when moulded or jonchée when moulded in a rush basket. Traditionally, curdling is initiated by the addition of a cardoon flower.
Most frequent country: France
Most frequent region: Anjou in Pays-de-la-Loire, Poitou-Charentes
See places: French food and cuisine, Anjou, Charentes, Maine et Loire, Pays-de-la-Loire, Poitou-Charentes
See foods and dishes: Caillebotte, Pigouille