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.
| ||Camembert (de Normandie)|
Description: A disc of soft blue cheese made with cow's milk. It has a mild, creamy, ivory paste with blue veins and a white penicillin rind, is wrapped in waxed paper and boxed. It is named after a village in Auge and is said to have been invented by Marie Harel, nowbeing made industrially and on dairies. This cheese is eaten all year round, is made with raw, whole milk and contains 45% (21%) fat. The curds are uncooked and unpressed. It may be found measuring 10.5-11 cm (4" ) diameter x 3-4 cm ( 1½) deep, weighing 250 g (9 oz). Affinage is usually round 21 days. Look for the words 'Veritable Camembert de Normandie' and 'au lait cru', meaning raw (unpasteurised) milk. Because a judgement of 1926 decreed that Camembert could not be awarded AOC status, Camemberts are now widely produced, in more than 60 départements in France and even outside France, although 'Camembert de Normandie' does now have AOC status. (AOC-1983).
Most frequent country: Widespread
Most frequent region: Auge in Normandy
See places: French food and cuisine, Auge, Calvados, Normandy
See: Appellation d'Origine Contrôlée