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

Description: A wheel of hard cheese made with cow's milk, though traditionally it was made with sheep's milk, similar to Bethmale. It has a thin golden crust. It is made on farms and in dairies in and and around the Bethmale valley in the Comté de Foix. This cheese is at its best from spring to summer, is made with raw, or pasteurised milk and contains 45-50% fat. The curds are uncooked and pressed. It may be found in the following dimensions: 25-40 cm (10"-16") diameter x 8-10 cm (3¼"-4) deep, weighing 3.5 - 6 kg (11 - 15.5 lb). Affinage is from 2-3 months. It is a strong cheese.