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: Ardi-Gasna cheeses made while the sheep are still at the summer pastures may be called Arnéguy or Esterençuby. Ardi-Gasna is a Basque word for 'ewe cheese' or 'local cheese'. It is a wheel of firm cheese made with sheep's milk having a strong, yellow, smooth and supple paste and a natural rind. It is made on mountain farms in the Pays-Basque. This cheese is made between December and June and is eaten all year round. It is made with raw, whole milk and contains 45%-50% fat. The curds are uncooked and pressed. It may be found in the following dimensions: 19 cm (7½") diameter x 7 cm (2¾") deep, weighing 2-4 kg (4½ - 9 lb). Affinage is from 3-6 months, and older cheeses may be used for grating. Smaller cheeses may be called Arradoy.