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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| Chevreton d'Ambert (de Viverols)
Language: French
Description: A soft, uncooked, unpressed, blue goat’s milk cheese from Ambert and Monts du Forez in the Auvergne made in the shape of a brick. It is a Roquefort-type cheese, except that the curds are mixed with salt rather than sprinkled with it.
Ethnicity: French
Most frequent country: France
Most frequent region: Auvergne
Better known as: Brique du Forez
Also known as: Cabrion du Forez
See places: French food and cuisine, Auvergne
See foods and dishes: Fourme d’Ambert, Fourmes de Monbrisont, Mâconnais, Mâconnet
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