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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 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 has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


Saint-Nectaire

Language: French

Description: An AOC semihard cheese made from the milk of Salers cows in the Auvergne. It is firm with a mild tang and smells of damp cellars and rye straw when properly ripened. It is at its best from June to September.


Saint-Nectaire
Saint-Nectaire cheese, with many thanks to Jenny McCann who photographed it in the Auvergne

Ethnicity: French
Most frequent country: France
Most frequent region: Auvergne

See places: French food and cuisine, Auvergne

See: Appellation d'Origine Contrôlée

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