WAIE (whatamieating.com)


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

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

 

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.

Description: A doughnut of firm, elastic cheese made with cow's milk. It has white smooth paste and a red, beer washed rind with chillis. It is an industrial cheese made in the Auvergne and is made with pasteurised, with 45% fat (dry). The curds are uncooked and pressed. Cheeses weigh around 450-500 g (1 lb) and the doughnut is 12 cm (5") in diameter. Affinage is one month. The middle section, when cut out, is coated in red wax and sold as Murolait. This cheese is piquant, not to say bitter.