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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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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

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


Le Saulxurois

Language: French

Description: Le Saulxurois is a mild, salty, soft, square cow’s milk artisan cheese with a moist, reddish brine-washed rind. It is of the Carré de l’Est family. It sometimes has a white bloom. It is made on farms around Saulxures, near Bassigny in the Champagne region. The curds are uncooked and unpressed and it contains 45% milk-fat. It may be found in the following dimensions: 8 to 9 cm ( 3½") square x 2.5 cm (1") deep, weighing 200 g (7 oz).


Ethnicity: French
Most frequent country: France
Most frequent region: Champagne

See places: French food and cuisine, Ardennes, Champagne

See foods and dishes: Carre de l'Est

See: washed rind

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