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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| fromage de l'Abbaye de Cîteaux
Language: French
Description: A disc of creamy, supple, semihard cheese made with raw, whole cow’s milk. It has a supple, golden-yellow paste and smooth, rust-coloured, washed rind. It has been made since 1925 by the Cistercian monks at the Abbaye de Cîteaux, south of Dijon in Burgundy in France where it is made from the milk of Montbéliardes cows. It is eaten all year round but is at its best from June to November. It contains 45% fat (dry). The curds are uncooked and unpressed. It usually measures 18 cm (7") diameter x 3.5 cm (1 ½ ") deep and weighs around 700 g (1½ lbs). Affinage is from three to six weeks.
Ethnicity: French
Most frequent country: France
Most frequent region: Burgundy
Better known as: Cîteaux
See places: French food and cuisine, Burgundy
See: washed rind
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