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 tall cylinder or cone of soft fresh cheese made with cow's milk in summer, and a mixture of cow and goat's milk in autumn (US: fall). It has a smooth paste and a greyish-blue mould rind. It is made on farms in Charol(l)ais in Burgundy. That made with goat's milk is inclined to be at its best in spring and summer, while the cow's milk version can be eaten in other seasons. It is made with raw milk and contains 40-45% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 5-6 cm (2") diameter x 8 cm (3") deep, weighing 200 g (7 oz). It is a fresh cheese or may be matured for up to 2 weeks, and has a rich, round flavour.