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 millstone of hard cheese made with cow's milk which was traditionally made with sheep's milk and has a thin, golden rind. It is made on farms and in dairies in and around the Bethmale valley in the Comté de Foix. This cheese is eaten all year round and is made with raw or pastuerised, whole 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 (4) deep, weighing 3.5-6 kg (8-13 lb). Affinage is from 2-3 months. It has a strong flavour.