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This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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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

American Asiago

Language: English

Description: A semisoft cheese made with cow's milk, sometimes similar to Provolone. It has a rubbery, spongy paste and a smooth rind. The quality varies depending on the producers in North America. This cheese is eaten all year round and is made with raw, skimmed milk and contains 45% fat (dry), 29% fat (total). The curds are cooked and pressed. Affinage is from 3-5 months. It has a piquant, penetrating flavour but no smell.

Ethnicity: North American
Most frequent country: US
Most frequent region: Wisconsin

See foods and dishes: Asiago, Asiago d'Allevo, Asiago Pressato, Asiago Stavecchio, Asiago Vecchio, Provolone

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