WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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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

Description: A log of soft cheese made with goat's milk, similar to Saint-Maure. It has a white paste and a rind coated in powdered charcoal. It is made in dairies in Anjou and is at its best from spring to autumn (US: fall). This cheese, produced since the second World War, is made with raw, whole milk and contains 45% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 3-4 cm (1½") diameter x 9 cm (3½ "), weighing 85-100 g (3-3½ oz). Affinage is usually 2 weeks. It is better without the rind.