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 drum or cylinder of supple to semisoft blue cheese made with cow's milk, similar to Bleu d'Auvergne. It has a lightly-veined, moist, ivory paste and a natural rind. Cheese made in winter has a whiter paste. It is made industrially and on dairies from the raw milk of cows pastured on the chalk plateau of Causses in Rouergue, which imparts a distinctive pungent flavour. This cheese is eaten all year round and contains 45% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 20 cm (8") diameter x 8-10 cm (4") deep, weighing 2.3-3 kg (5-7 lb). Affinage is usually 70 days to 6 months. It is cured in cellars similar to those used in making Roquefort. (AOC).