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

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.

Description: A disc of semisoft cheese made with cow's milk, similar to Camembert. It has a smooth paste and a dry surface coated with wood ash and is boxed. It is made around the village of Barbery near Troyes in Champagne. This cheese is at its best from July to November, though it is sold fresh in summer, is made with semi-skimmed milk and contains 20-30% fat. The curds are uncooked and pressed. It may be found weighing 250 g (9 oz). It may be found in the following dimensions: 11 cm (4¼") diameter x 2.5 cm (1") deep, weighing 250 g (9 oz). Affinage is usually 1 month, by when it has a sharp flavour.