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 wheel or square of soft or hard cheese made with cow's milk. It may have some sheep or goat's milk added. It has a pale ivory paste which becomes dense and orange-yellow ochre and develops small holes as it ages and has a polished, thick, oily light brown rind or may be brine-cured. This traditional cheese is made in a village near Alba in Piedmont with raw, semi-skimmed milk and has 30% fat. The curds are uncooked, moulded and pressed. It may be found in the following dimensions: 38 cm (15") diameter x 10 cm (4") deep, weighing 3.5 - 8 kg (7 lb 11 oz - 17 lb 10 oz). Affinage is 45 days for soft versions (Bra Tenero) and around 6 months for hard ones (Bra douro). It is salted and has a sharp flavour. (PDO). Those bearing the stamp 'Bra d'Alpeggio' are made in the mountains.