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.
|
| Salers
Language: French
Description: A large cylindrical cow’s milk cheese, pressed twice, uncooked, with a dry mottled rind and firm yellow semihard pàté and a savoury taste, made from the summer milk. Matured for three to eighteen months in caves. From Salers in the Auvergne. It is really the hand made version of Cantal. (AOC-1979).
| A slice of lovely Salers cheese, with thanks to Jenny McCann who photographed it in the Auvergne. |
|
Ethnicity: French
Most frequent country: France
Most frequent region: Auvergne
Also known as: Fourme de Salers
See places: French food and cuisine, Auvergne, Cantal
See: Appellation d'Origine Contrôlée
Other web reference: www.fromages.com
|