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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| jonchée
Plural: jonchées
Language: French
Description: Curds in Anjou, Charentes and Poitou. Fresh, soft white curd cheese of cows, goat’s or sheep’s milk, mild and creamy, often in a rush basket, made on farms and in houses. Known as Pigouille when moulded or jonchée when moulded in a rush basket. Traditionally, curdling is initiated by the addition of a cardoon flower.
Ethnicity: French
Most frequent country: France
Most frequent region: Anjou in Pays-de-la-Loire, Poitou-Charentes
See places: French food and cuisine, Anjou, Charentes, Maine et Loire, Pays-de-la-Loire, Poitou-Charentes
See foods and dishes: Caillebotte, Pigouille
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