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

Description: "Abundance." A wheel of firm, smooth cheese with a buttery, nutty flavour, made with milk from Abondance cows with milk also from Tarine and Montbéliarde cows. A single cheese of 21 lb (9.5 kg) takes 10 litres (20 pints) of milk. It has light yellow paste and a smooth brownish-grey, natural, washed rind. It is made in dairies, as a farmhouse cheese, in valleys of the Dranses, and industrially in Savoy in the Alps, near the Swiss border. This traditional cheese is at its best from July to November (US: fall), is made from raw whole milk and contains 40-48% fat (dry). The wheel usually weighs in at 12 kg (15-22 lb). Affinage is at least 90 days. Farmhouse cheeses have an oval, blue casein label, while other types have a square label. Abondance cows also contribute milk to the other great cheeses of the area: Reblochon, Tomme de Savoie and Beaufort. It is an excellent melting cheese, which can be used in the same way as Raclette. The rind is not eaten. (AOC-1990). This really is one of my favourite cheese. The cows munch the grasses and meadow flowers of the Haute-Savoie and I imagine their great contentment as I eat this wonderful cheese.