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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| Brillat-Savarin
Language: French
Description: Brillat-Savarin is a mild, supple, creamy, pasteurised, triple cream cow’s milk cheese with a white penicillin rind. It is from Normandy, invented in the 1930s, and is now ubiquitous, although the best comes from Bray. It is named after the gastronome Brillat-Savarin.
| Brillat-Savarin, creamy and salty |
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Pronounced: bree-YAH-sah-vah-RA'
Ethnicity: French
Most frequent country: France
Most frequent region: Bray in Normandy
See places: French food and cuisine, Bray, Normandy
See foods and dishes: Bray, Alouette, Boursin, Brillat-Savarin, délice de Saint-Cyr, Excelsior, Grand Vatel, Magnum, Petit Vatel, Rondelé, Tartare
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