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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.

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.

Picture of cover of recipe book


Bargkass

Language: French

Description: "Mountain cheese." A wheel of firm cheese made with cow's milk. It has an elastic paste with a few small holes and a natural bandaged rind rind. It is a farmhouse cheese made in Le Thillot in the Vosges mountains of Lorraine. This cheese is at its best from May to October and is made with raw, whole milk. The curds are uncooked and pressed. It may be found in the following dimensions: 30 cm (12") diameter x 6 cm (2½") deep, weighing 7-8 kg (15 lbs 6 oz - 17 lbs 10 oz). Affinage is from 6-8 weeks. Bargkass has a full, warm flavour.


Ethnicity: French
Most frequent country: France
Most frequent region: Vosges in Lorraine

See places: French food and cuisine, Lorraine, Vosges

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