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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

Bel Paese

Language: Italian

Description: "Beautiful country." A disc of semihard cheese made with cow's milk, it has a creamy yellow paste and a washed rind, usually wrapped in foil in small round individual portions. It is been made industrially in Lombardy by the Galbani family since 1906. This cheese is eaten all year round and is made with pasteurised milk, containing 45% fat. The curds are uncooked and pressed. It may be found at 20 cm (8") diameter. Affinage is from 6-8 weeks. This mild cheese was named from Dante's description of Italy as the 'beautiful land." It can also be used for cheese tarts and on toast. A similar cheese is Italico, manufactured by Galbani's competitors. The version made in Italy has a map of Italy as part of the illustration on the packaging, while that in the United States has a map of the western hemisphere.

Pronounced: behl pa-EH-seh
Gender: N/A
Ethnicity: Italian
Most frequent country: Widespread
Most frequent region: Lombardy

See places: Italian food and cuisine, Lombardy

See foods and dishes: Italico

See: washed rind

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