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.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on email@example.com. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: A soft, elastic cheese made with cow’s milk. It has a strong flavour and is made in Anjou. This industrially made cheese is eaten all year round and is made with pasteurised milk, having 40% fat (dry). The curds are uncooked and unpressed. It may be found in the following dimensions: 9 cm ( 4") diameter x 2.5 cm ( 1") deep, weighing 170-200 g (6-7 oz). Affinage is usually 1 month.
Most frequent country: France
Most frequent region: Nantais in Anjou in Pays-de-la-Loire
Better known as: Fromage du Pays Nantais
Also known as: Curé (Nantais)
See places: French food and cuisine, Anjou, Maine et Loire, Nantais, Pays-de-la-Loire
See foods and dishes: beurre blanc, brochet au beurre blanc, Crémet, Curé Nantais
See drinks, wines etc: Côteaux d'Ancenis, Côteaux de la Loire, Muscadet