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.
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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
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| Boursin
Language: French
Description: A soft, round, triple cream cheese industrially produced from pasteurised cows’ milk with herbs or garlic, from Île-de-France and Normandy. It is formed into small rounds and wrapped in foil.
Pronounced: boor-sa'
Ethnicity: French
Most frequent country: Widespread
Most frequent region: Haute-Normandie
See places: French food and cuisine, Haute Normandie
See foods and dishes: Alouette, Brillat-Savarin, délice de Saint-Cyr, Excelsior, Grand Vatel, Magnum, Petit Vatel, Rondelé, Tartare
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