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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| L'Ami du Chambertin
Language: French
Description: A short cylinder of soft cheese made with cow’s milk similar to Époisses. It has a pale, moist, buttery paste and a rust-coloured rind which is washed in marc. It was first made by Raymond Gaudry near Gevrey-Chambertin in Burgundy in 1950. This cheese is at its best in summer and autumn (US: fall). The curds are uncooked and unpressed and the cheese is made with pasteurised milk containing 45-50% fat (dry). It may be found in the following dimensions: 9 cm (3.5" ) diameter x 4 cm (1½") deep, weighing 250 - 300 g ((10 oz). Affinage is at least one month. The cheese is powerful but without the strength of Époisses.
| L'Ami du Chambertin in perfect condition, with thanks to Cambridge Cheese Company in All Saints Passage, Cambridge |
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Ethnicity: French
Most frequent country: France
Most frequent region: Burgundy
See places: French food and cuisine, Burgundy
See drinks, wines etc: Côte de Nuits, marc
See: washed rind
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