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.
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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
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| Arômes au Gène du Marc
Language: French
Description: A name for any of a variety of tangy, semisoft cheeses, whether cow or goat's milk, from the area of Lyon, such as Rigotte, St Marcellin or Pélardon, which are placed in gêne or dry marc for at least a month. Marc is made from the dried grape skins left after grapes have been pressed in wine-making. They are usually eaten at the end of autumn (US: fall) and in winter.
Ethnicity: French
Most frequent country: France
Most frequent region: Lyonnais in Rhône-Alpes
See places: French food and cuisine, Lyonnais
See drinks, wines etc: marc
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