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
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.
| ||Queso Oaxaca|
Description: A ball, loaf or plait of fresh cheese made with cow's milk, similar to Provolone. It has a white, supple, elastic paste. It may be found weighing anything from 225 g - 5 kg (8 oz - 11 lb) and is particularly good for cooking as it has good melting properties. The markets around Oaxaca are full of these string cheeses, woven into balls and wrapped in plastic.
|Quesillo de Oaxaca, photographed at the beautiful Camino Real in Oaxaca City in Mexico||
Ethnicity: Mexican, Spanish
Most frequent country: Mexico, Spain
Better known as: Asadero
Also known as: Chihuauhua
See places: Spanish food and cuisine, Mexican food and cuisine
See foods and dishes: Provolone