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: A ring of soft, salty cheese with a hole in the middle, made with goat's milk. It has a white paste and slightly blue mould rind, sometimes coated in charcoal. It is made on farms in Foix in the Pyrenees. This modern cheese is at its best in spring and summer, is made with raw milk. The curds are uncooked and unpressed and it contains 45% fat (dry). It may be found in the following dimensions: 10cm (4") diameter x 2 cm (¾") deep, weighing 200-250 g (7-9 oz). Affinage is at least ten days. The cheese us well-flavoured with a nutty taste and looks slightly crude and home-made.