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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| Nantais
Language: French
Description: A soft, elastic cheese made with cow’s milk. It has a strong flavour and is made in Anjou. This industrially made cheese is eaten all year round and is made with pasteurised milk, having 40% fat (dry). The curds are uncooked and unpressed. It may be found in the following dimensions: 9 cm ( 4") diameter x 2.5 cm ( 1") deep, weighing 170-200 g (6-7 oz). Affinage is usually 1 month.
Ethnicity: French
Most frequent country: France
Most frequent region: Nantais in Anjou in Pays-de-la-Loire
Better known as: Fromage du Pays Nantais
Also known as: Curé (Nantais)
See places: French food and cuisine, Anjou, Maine et Loire, Nantais, Pays-de-la-Loire
See foods and dishes: beurre blanc, brochet au beurre blanc, Crémet, Curé Nantais
See drinks, wines etc: Côteaux d'Ancenis, Côteaux de la Loire, Muscadet
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