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

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 small drum or cylinder of soft cheese made with cow's milk as a copy of Camembert. It has a cracked white paste and a downy white penicillin mould rind. It is made in dairies around Chaource in Champagne. This cheese is at its best from July to November, is made with raw, whole milk and contains 50%(19%) fat. The curds are uncooked and unpressed. It is found in the following dimensions: 9 or 11 cm diameter x 5-7 cm, weighing 250 g (9 oz), 450 g (1 lb), or 600 g (1 lb 5 oz). Affinage is from 2-8 weeks resulting in a rich, fruity cheese with a mushroomy flavour which is traditionally eaten after meals with a glass of champagne. (AOC-1997).