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
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.
Description: A large disc of smooth, soft, even runny cheese made with cow's milk. It has a pale yellow paste and a downy white rind, faint mushroomy smell and full flavour. The cheese should be plump and feel slightly bouncy. made by factories in Brie as well as other parts of France and overseas although the origin is just east of Paris. This, together with Coulommiers and Meaux is the Brie we are familiar with. It is also the name of the province in which it is made. This cheese, well-recorded since the 13th Century, is made from April to October, is made with raw, whole milk and contains 45% (30% dry) fat. The curds are uncooked and unpressed. Affinage is usually 3 weeks. Once it has started to run, when it is at its most delicious, it should be eaten quickly as it will not keep beyond that stage.
|A Brie, just cut and just about to start running||
Most frequent country: Widespread
Most frequent region: Île-de-France
See places: French food and cuisine, Brie