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WAIE (whatamieating.com)


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


Asiago Vecchio

Language: Italian

Description: A wheel of semihard cheese made with cow's milk, though traditionally it was made with sheep's milk. It has a spongy yellow paste with occasional small holes and a smooth, glossy rind varying from yellow to brown. It comes from Asiago in Vicenza in the North of Italy. This cheese is eaten all year round, is made with raw, skimmed milk and contains 45% (30%) fat. The curds are scalded and pressed. It may be found in the following dimensions: 30-36 cm (12-14") diameter. Affinage for Asiago cheeses is generally from 4-8 months but Vecchio may be aged for anything from 9 months to 2 years. The flavour is sharp and strong. (PDO).


Pronounced: ah-SYAH-goh VEHK-kyoh
Gender: m
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Vicenza in the Veneto
Also known as: Vezzena

See places: Italian food and cuisine, Veneto, Vicenza

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

See: Denominazione di Origine Controllata

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