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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| Fourme d'Ambert
Language: French
Description: A tall, cylindrical cheese, uncooked, unpressed, with natural rind, ripened for two months, firm and blue-veined with fruit flavour. It is a very mild cheese made on small farms in the Monts du Forez. (AOC-1976).
| A beautiful slice of Fourme d'Ambert with many thanks to Jenny McCann who photographed it in the Auvergne |
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Ethnicity: French
Most frequent country: France
Most frequent region: Monts du Forez in Massif-Centrale
Also known as: Fourme de Monbrisont
See places: French food and cuisine
See foods and dishes: Brique du Forez
See: Appellation d'Origine Contrôlée
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