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.
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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.
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| Torta del Casar
Language: Spanish
Description: A round of soft cheese made with sheep's milk and the pistils of the blue flowers of the cardoon plant (Cynara cardunculus). It has a yellowish rind and is made with unpasteurised milk. It is made in eight dairies in the Extremadura region from the milk of Merina and Entrefina sheep. The curds are pressed and salted. It may be found in the following dimensions: either 500-700 g (18-25oz) or 900 to 1,100 g (32-39oz). The mature cheese, kept for at least 60 days, is served by slicing off the 'lid', which will have sunk somewhat, and then dipping into the interior to take cheese. This is a cheese for a great occasion.
| Torta del Casar, with thanks to the lovely Sheridans Cheesemonger in Galway |
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Ethnicity: Spanish
Most frequent country: Spain
Most frequent region: Extremadura
See places: Spanish food and cuisine, Extremadura
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